This salad not only tastes good, it adds vibrant colour to a buffet table!
Preheat oven to 200°C (180°C fan-forced) for 20 minutes
Fill pot with cool water and bring to the boil over medium heat. Salt the water.
Plunge beans into boiling water and set the timer on the Digital Thermometer for 3 minutes.
When cooked, drain beans into a colander and rinse under cold water for 5 minutes to stop the cooking process. Drain well.
Bake pancetta on a baking tray lined with the BBQ sheet for 10 minutes until crispy. Let it cool.
On another baking tray, roast pine nuts for 7 minutes or until golden brown. Allow to cool.
Combine oil, lemon juice, salt and pepper. Whisk well, pour over beans.
Break pancetta into pieces and add to beans. Add pine nuts, season well and toss to combine.
Any nuts could replace the pine nuts.