Minty Green Bean And Pea Salad - cooking recipe

Ingredients

7 oz fresh peas
7 oz sugar snap peas, trimmed
5.25 oz green beans, trimmed
1/2 cup fresh mint leaves
1/3 cup slivered almonds, toasted
None None Dressing
2 tsp white wine vinegar
2 tsp wholegrain mustard
1 tbsp extra virgin olive oil
8 slices pancetta, cooked, broken into pieces

Preparation

Blanch peas, sugar snap peas and green beans in boiling salted water for 3 mins. Drain and rinse under cold water until cool. Toss with mint and almonds. Set aside.
To make the dressing, whisk together vinegar and mustard. Gradually whisk in olive oil until thickened. Drizzle over salad and toss to combine. Season. Top with pancetta. Serve.