Spring green salad

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: A grassy Sauvignon Blanc from a cool climate is a classic match with ‘green’ salad flavours

Spring green salad

Serves: 4
Cooking Time: 30 mins


  • 100g asparagus
  • 100g broccolini
  • 100g fine green beans
  • 200g pancetta, cubed
  • 45ml (3 tbsp) olive oil
  • 100g mange tout
  • 125ml (½ cup) roasted hazelnuts
  • 4 duck eggs, soft boiled
  • a handful of pea shoots, to serve



Bring a large pot of salted water to a boil. Blanch the asparagus, broccolini and green beans for 2 minutes. Remove from the water and place directly into a bowl of ice water. Drain and set aside.


Heat a large pan over high heat and fry the pancetta until crispy.


Heat the olive oil in a separate pan and fry the mange tout, asparagus, broccolini, green beans and hazelnuts until hot.


Place the vegetables and pancetta on a serving plate and break the eggs open onto the salad. Serve with pea shoots.

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