Pasture to Plate


Green Beans with Crispy Pancetta and Semi-dried Tomatoes

A side dish worthy of any main meal.

Serves 4


  • 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.