Nectarine and pancetta salad with crispy capers
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Hannah Hughes
Nectarine and pancetta salad with crispy capers
Make the most of nectarine season with this crowd-pleaser, packed with salty pancetta, green beans, croutons and crispy fried capers.
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
354Kcal
Fat
24gr
Saturates
4gr
Carbs
26gr
Sugars
10gr
Fibre
3gr
Protein
9gr
Salt
1.8gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 1 half ciabatta, torn into chunks
- 2 tbsp olive oil
- ½ x 180g pack Taste the Difference thinly sliced pancetta
- 200g fine green beans, trimmed and halved
- 1 tbsp wholegrain mustard
- 50ml cider vinegar
- 1 echalion shallot, thinly sliced
- 4 nectarines, stoned and cut into chunks
- 50ml vegetable oil
- ½ x 30g pack mint, leaves picked
- 2 tbsp capers, drained
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the ciabatta chunks with the olive oil, then transfer to a baking tray. Arrange the pancetta slices over a metal rack on a separate baking tray and bake at the same time for 20 minutes, or until the croutons are golden and crunchy. Set aside to cool. Meanwhile, bring a saucepan of water to the boil, then cook the green beans for 3 minutes. Plunge into a bowl of ice-cold water to stop the cooking
- Once the pancetta has cooled slightly, chop it up and pour the oil from the tray into a jug – you should have around 25-50ml. If necessary, top it up with a little more olive oil. Whisk in the mustard, vinegar and some seasoning. Put the blanched green beans, shallot, nectarines and croutons in a large bowl, drizzle over the dressing, then toss together. Transfer to a large serving platter.
- Drizzle the vegetable oil into a saucepan over a high heat. Carefully add the mint leaves, cook for 1 minute until crispy, then transfer to a tray lined with kitchen paper. Pat dry the capers and fry those in the same way until bursting and becoming crispy. Transfer to the kitchen paper. Scatter the pancetta, fried mint and crispy capers over the salad to serve.
