Is it just me or is the coming month solidly busy?! So busy that temple massages are required stat!
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 that’s 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. Life in London feels far more hectic than what I had in New Zealand, maybe its the fact I don’t drive so being solely reliant on public transport makes even grocery shopping a somewhat longer task.
Maybe it’s also the fact that all my relationships are relatively new so they need more time to be ‘worn in’ an odd way to describe friendships I know, but being alone in a foreign land requires a lot of effort to get any foundation. Meanwhile, breathing slowly, I’ll distract myself with these crunchy greens with pancetta dish. 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 you’re catering for paleo eaters who will not be interested in your favorite special pasta dish. This would impress them and your gluten intolerant eating friends.
Crunchy Greens with Pancetta
Recipe by Roamingtaste
250 grams/1/2 pound green beans, stemmed
250 grams/1/2 pound 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.
Remove, drain and set aside.
Meanwhile, place the pancetta in a pan on high heat and cook until crispy, approximately 2 minutes either side. Drain on paper towels.
Mix the lemon juice and soy sauce in a small bowl.
Place the greens on a plate, break the pancetta over the top then pour the lemon soy dressing over.