Ingredients
Method
- Preheat oven to 200°C (180°C fan-forced) for 20 minutes
- Fill pot with cool water and bring to the boil over medium heat. Salt the water.
- Plunge beans into boiling water and set the timer on the Digital Thermometer for 3 minutes.
- When cooked, drain beans into a colander and rinse under cold water for 5 minutes to stop the cooking process. Drain well.
- Bake pancetta on a baking tray lined with the BBQ sheet for 10 minutes until crispy. Let it cool.
- On another baking tray, roast pine nuts for 7 minutes or until golden brown. Allow to cool.
- Combine oil, lemon juice, salt and pepper. Whisk well, pour over beans.
- Break pancetta into pieces and add to beans. Add pine nuts, season well and toss to combine.
Notes
Any nuts could replace the pine nuts.