• 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.