Warm lentil, pancetta and feta salad

Cooking Salads Warm lentil, pancetta and feta salad

Weve gone lentil as anything to bring you this deliciously nutty, healthy side.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a frying pan over medium-high heat. Add eschalot and rosemary. Cook, stirring, for 5 minutes or until golden. Add garlic and pancetta. Cook, stirring, for 3 to 5 minutes or until pancetta is crisp. Add lentils. Cook, tossing, for 3 to 4 minutes or until heated through.
  2. Transfer to a bowl. Add vinegar and parsley. Toss to combine. Season with pepper. Sprinkle with feta. Serve warm.

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1 tbsp olive oil
1 medium eschalot, thinly sliced
2 tsp finely chopped fresh rosemary leaves
2 garlic cloves, crushed
5 slices Primo Gourmet Selection Pancetta, chopped
2 x 400g cans brown lentils, drained, rinsed
2 tbsp white balsamic vinegar
3/4 cup fresh flat-leaf parsley leaves, roughly chopped
50g low-fat feta, crumbled

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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