Winter does not mean you have to stop eating fresh, light dishes; you just need salads with a bit of warmth and richness built in. This one does the job. You get fresh green crunch from beans and snaps and salty crisp pancetta for bite. The smoked almonds are the clever twist. Toasting them first boosts the flavour, and the hickory smoke gives a gentle braai-style edge without needing a grill. Recipe compliments of Woolworths.

Prep: 40 mins | Cook: 15 mins | Serves: Four

Ingredients

For the aïoli:
• 1 large free-range egg
• 2 cloves garlic, smashed
• 1 tsp Dijon mustard
• ½ cup canola oil
• Juice of 1 lemon
• Salt, to taste

For the greens:
• 2 tsp extra virgin olive oil
• 100 g raw almonds
• 1 tsp hickory liquid smoke
• Smoked salt, to taste
• 100 g diced pancetta
• 150 g green beans, blanched
• 60 g sugar snap peas, blanched
• 60 g broad beans or edamame beans, blanched
• 1 punnet microleaf salad or sprouts, rinsed
• Salt and freshly ground green peppercorns, to taste

Method

1. To make the aïoli, whisk the egg, garlic, and mustard in a bowl until combined.
2. While whisking, slowly pour in the oil a little at a time until pale and thick.
3. Whisk in the lemon juice, then season to taste.
4. Heat the olive oil in a small pan, add the almonds, and toss until toasted.
5. Add the liquid smoke and smoked salt, then toss to coat.
6. Fry the pancetta until crisp, then drain on kitchen paper.
7. Combine the green beans, sugar snaps, broad beans or edamame, and microleaves in a bowl.
8. Add the pancetta and smoked almonds and toss lightly.
9. Season to taste and serve with the aïoli.