Pea, pancetta, feta and mint salad recipe

By Angela Boggiano

  1. Serves 8 as an accompaniment
  2. Takes 5 minutes to make and about 5 minutes to cook
  3. Rating

A fresh, flavourful salad that goes beautifully with roast chicken.

tried and tested
Pea, pancetta, feta and mint salad


  1. 1 tbsp olive oil
  2. 70g thinly sliced pancetta, chopped
  3. 400g frozen peas, defrosted
  4. 200g feta, crumbled
  5. Handful fresh mint, roughly chopped
  6. Squeeze of lemon juice


  1. 1. Heat the oil in a large frying pan, add the pancetta and cook for 4-5 minutes, until crispy and golden. Add the peas and toss well with the pancetta and oil until heated through.
  2. 2. Remove from the heat. Transfer to a large serving bowl and toss well with the feta, chopped mint and lemon juice. Serve warm.


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