Pea, pancetta, feta and mint salad

Name: Pea, pancetta, feta and mint salad
Yield: Serves 8
Cuisine: British recipes
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

Published: 31 Mar 09
Updated: 18 Mar 24

Test kitchen approved

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

Serves 8
Takes 5 min to make and about 5 min to cook

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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.

Recipe from April 2009 Issue

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