Warm lentil, pancetta and feta salad

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

Recipe «Warm lentil, pancetta and feta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.