Avocado, pancetta, herb & meatball salad

Cooking Meat Avocado, pancetta, herb & meatball salad

Give the traditional elements of Christmas a modern twist with this elegant meatball salad side.

Lables: Egg free Fish free Gluten free Lactose free Peanut free Shellfish free Tree nut free Wheat free
  1. Roll the sausage meat into walnut-sized balls, then place in the refrigerator for 30 minutes to firm up.
  2. Meanwhile, preheat the oven to 180°C. Line a baking tray with baking paper.
  3. Place pancetta on the tray and bake for 8-10 minutes until crisp. Cool slightly on paper towel, then break into pieces.
  4. Heat 1 tablespoon oil in a frypan over medium heat and cook the meatballs, turning, for 5-6 minutes until golden and cooked through. Set aside and keep warm.
  5. Whisk Dijon mustard, vinegar and remaining 1/3 cup (80ml) oil in a bowl and season. Add watercress, avocado and pancetta, and toss gently to combine.
  6. To serve, arrange salad on a platter and scatter with meatballs and redcurrants just before serving.

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8 good-quality pork & herb chipolata sausages, casings removed
6 Primo Gourmet Selection Pancetta slices
100ml extra virgin olive oil
2 tsp Dijon mustard
2 tbsp red wine vinegar
3 cups watercress, sprigs picked
2 avocados, chopped
120g fresh redcurrants, stems removed

Adv

Autors
Preparation time
55
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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