Pea, pancetta, feta and mint salad
- 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
- 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
- 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.
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