Salad of potatoes roasted in pancetta with princess beans and lemon-honey-thyme vinaigrette

Name: Salad of potatoes roasted in pancetta with princess beans and lemon-honey-thyme vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 kg new potatoes; 7-10 Tbsp Salt; 350 g green beans; 4 Stem(s) Thyme; 7-10 Tbsp Juice of 3 lemons; 5 tablespoons (10 g each) liquid honey; 7-10 Tbsp Pepper; 75 g Pancetta in wafer-thin slices (Italian bacon); 4 TABLESPOONS Olive oil; 1/4 Head frisée salad; 7-10 Tbsp grated parmesan cheese

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 kg new potatoes
7-10 Tbsp Salt
350 g green beans
4 Stem(s) Thyme
7-10 Tbsp Juice of 3 lemons
5 tablespoons (10 g each) liquid honey
7-10 Tbsp Pepper
75 g Pancetta in wafer-thin slices (Italian bacon)
4 TABLESPOONS Olive oil
1/4 Head frisée salad
7-10 Tbsp grated parmesan cheese

Directions

1
Wash the potatoes thoroughly, drain and cook in plenty of boiling salted water for about 15 minutes. Wash and clean the beans and cook them in boiling salted water for about 10 minutes
2
Wash the thyme, shake dry and chop finely. Mix lemon juice, honey and thyme. Season with salt and pepper. Quench potatoes in cold water. Cut the pancetta into wide strips, quarter the potatoes and wrap them with the pancetta
3
Heat 1 tablespoon of oil in a frying pan. Sauté 1/4 of the potatoes for 3-5 minutes while turning. Process the remaining potatoes with 1 tablespoon of oil each in the same way
4
Wash the frisée lettuce, shake dry and arrange in leaves with the beans on plates. Spread potato wedges on top. Spread the vinaigrette over the potato wedges and garnish with grated parmesan
5
Waiting time approx. 10 minutes