Warm Potato Salad With Pancetta, Green Beans, And Frisée

1. 1

   Cook the potatoes in boiling, salted water for 12-15 mins, until tender. Meanwhile, blanch the green beans in a separate pot of boiling, salted water for 30 - 60 seconds then drain and cool under cold water.

2. 2

   To make the dressing, mix the lemon juice, honey, and thyme together. Season with salt and pepper.

3. 3

   Drain the potatoes and cool under cold water. Quarter each potato and wrap with a small piece of pancetta. Heat the oil in a wide frying pan. Add a quarter of potatoes and fry for 3-4 mins, turning. Repeat until all of the potatoes have been fried.

4. 4

   Divide the potatoes and beans between 4 plates, add some sprigs of frisee and grated Parmesan. Serve with the dressing.

* Per serving · 4 servings · Values may vary.

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