Pea, pancetta, feta and mint salad
-
Easy
- April 2009

-
Serves 8
-
Takes 5 min to make and about 5 min to cook
A fresh, flavourful salad that goes beautifully with roast chicken.
-
Gluten-free recipes
Advertisement
Ingredients
- 1 tbsp olive oil
- 70g thinly sliced pancetta, chopped
- 400g frozen peas, defrosted
- 200g feta, crumbled
- Handful fresh mint, roughly chopped
- Squeeze of lemon juice
Method
- 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.
- Remove from the heat. Transfer to a large serving bowl and toss well with the feta, chopped mint and lemon juice. Serve warm.
Advertisement
Rate & review
Rate
Reviews