1 pack of Arley’s Diced Pancetta
500g new potatoes, halved/quartered
100g fine green beans, topped & tailed
2 tbsp wholegrain mustard
1⁄2 lemon, juiced
Olive oil
Salt & pepper

1. Put the potatoes in a large saucepan, cover with cold salted water and bring to the boil. Then simmer for 10-15 minutes, till the potatoes are tender. Drain and allow to dry (7-10 minutes).

2. Heat a large frying pan with oil on a medium high heat. Toss in the potatoes and wholegrain mustard, shaking occasionally and frying until browned (5 minutes).

3. Remove the potatoes from the pan. Add a little oil to the pan and the Diced Pancetta, regularly turning until browned (8 minutes).

Three minutes into the cooking time, toss in the beans, cook till they get greener and are slightly browned – you want a little bite, not a soft bean.

5. In a large serving bowl start with your leaves, followed by the potatoes then the pancetta and bean mix. Gently fold everything together so the dressing that has been created runs through the dish. Top with the juiced lemon, a little salt and pepper and some more olive oil if you fancy.

Tip: Swap out potato for different root vegetables such as squash, parsnips or sweet potato to make an interesting and seasonal change!

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