Green Beans with Crispy Pancetta and Semi-dried Tomatoes
A side dish worthy of any main meal.
- 4 slices pancetta
- 300g green round beans, topped
- 1/3 cup torn fresh basil leaves
- 1/4 cup Oliana semi-dried tomatoes, thinly sliced
- 1/4 red onion, cut into thin wedges
- 1 tbsp Oliana olive oil
- 2 tsp red wine vinegar
Preheat oven to 200°C. Place the pancetta on a baking tray and bake for 5-8 minutes or until crisp and golden. Set aside to cool slightly. Break into pieces.
Meanwhile, cook the beans in a large saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain.
Combine the pancetta, basil, tomato, onion, oil and vinegar in a large bowl. Season with pepper.
Place the beans in a serving dish and top with the tomato mixture.