“Rocket Salad” with Warm Pancetta, Egg and Lentils
Description
A deliciously tasty warm and cold salad.Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
4
- 1 (110g) bag rocket salad
- 15ml/1tbsp olive oil
- 1 (75g) pack pancetta
- 1 red onion
- 1 garlic clove
- 15ml/1tbsp red wine vinegar
- 10ml/2 teaspoon wholegrain mustard
- 1 (400g) can green lentils, drained
- 150g/5oz cherry tomatoes
- Salt and freshly ground black pepper
Methods/steps
Chop the red onion. Half the cherry tomatoes.
Place the eggs in a small pan, cover with cold water and bring to the boil. Simmer uncovered for 8 minutes. Drain, rinse in cold water until cold enough to handle.
Tap the egg all over peel away and discard the shell. Cut into quarters.
Heat the oil in non stick frying pan add the pancetta and onion and sauté for 4 minutes or until golden and crisp.
Add the garlic and sauté for 30 seconds.
Remove from the heat and add the vinegar, mustard and seasoning.
Empty the salad leaves into a large bowl, add the lentils, tomatoes and pancetta mixture along with the pan juices and toss together.
Serve straight away.
Place the eggs in a small pan, cover with cold water and bring to the boil. Simmer uncovered for 8 minutes. Drain, rinse in cold water until cold enough to handle.
Tap the egg all over peel away and discard the shell. Cut into quarters.
Heat the oil in non stick frying pan add the pancetta and onion and sauté for 4 minutes or until golden and crisp.
Add the garlic and sauté for 30 seconds.
Remove from the heat and add the vinegar, mustard and seasoning.
Empty the salad leaves into a large bowl, add the lentils, tomatoes and pancetta mixture along with the pan juices and toss together.
Serve straight away.
Reviews
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