Lyndey Milan's green bean, cherry tomato and chickpea salad
4 as an entrée, 6 as a side dish
Lyndey Milan's green bean, cherry tomato and chickpea salad is a delicious, healthy recipe to put together for through the week lunches, or a great side salad to a barbeque. Choose a fragrant white or lighter-bodied red with the range of flavours and textures on offer in this healthy salad.
2 tbsp + 1 tsp (45ml) extra virgin olive oil
4 slices pancetta
350g green beans, trimmed
400g can chickpeas, drained
200g Solanto or baby Roma tomatoes, halved
1 tbsp (20ml) lemon juice
1 clove garlic, crushed
1. Heat 1 teaspoon oil in a large frying pan over medium-high heat and fry the pancetta for 2 minutes on each side or until golden. Drain on paper towel and cool.
2. Add boiling water from a kettle to the frying pan. Add salt and cook beans for 3 minutes or until tender crisp. Drain and refresh in cold water, then drain again.
3. Combine beans, chickpeas and tomatoes in a serving bowl. Combine lemon juice, garlic and remaining oil and season to taste. Drizzle over the bean salad and toss gently to combine. Break up the pancetta over the top and serve immediately.