Is it just me or is the coming month solidly busy?! So busy that temple massages are required stat!
Meanwhile, breathing slowly, this crunchy greens with pancetta dish will keep spring in the air while May showers hover outside here in London. It’s the perfect cooked crunch with salty pancetta that combine so well I almost ate the whole lot in one sitting.
This dish would suffice as a starter for a larger group of people also, especially if your catering for paleo eaters who will not be intersted in your favorite special pasta dish. This would impress them and your gluten intolerant eating friends.
With time now leading into summer there are many many things coming up and somehow wedged in between I’m moving house to share a room for the first time in my life. It will be worth it when gaining a garden where a fox just casually comes to hang out often apparently.
It’s been a year since I moved to London and somehow things begin to feel like ‘normal’ or like a life thats somewhat settled. In usual terms that means finding time to fit friends into my schedule as there’s always someone who I haven’t seen for a while.
Crunchy Greens with Pancetta
1/2 pound/250g green beans, stemmed
1/2 pound/250g broccolini
8 rashers pancetta
3 tablespoons lemon juice
1 1/2 tablespoons soy sauce
Pour water 1/4 way up a heavy saucepan and place on high heat. Add in the beans and broccolini, cover and cook for approximately 5 minutes, stirring until bright green.
Meanwhile, place the pancetta in a pan on high heat and cook until crispy, approximately 2 minutes either side. Drain on paper towels.
Place the greens on a plate, break the pancetta over the top then pour the lemon soy dressing over.