Nectarine and pancetta salad with crispy capers recipe | Sainsbury`s Magazine
Make the most of nectarine season with this crowd-pleaser healthy summer salad recipe, packed with salty pancetta, green beans, croutons and crispy fried capers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
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
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