COURGETTE AND PANCETTA SALAD
Serves 2, Prep time: 20 minutes, Cooking time: 30 minutes.
Ingredients:
8 Pancetta rashes
6 Cherry tomatoes, halved
1/2 Head of lettuce, washed and chopped
A handful of green beans, heads cut off
1 Courgette, horizontally sliced
A small handful of pine nuts
A small handful of pomegranate seeds
Dressing
3 tsp Yogurt
2 tsp Mayonnaise
1 tsp Dijon mustard
1 Garlic clove, minced
A small handful of Parmesan, grated
1 Tinned anchovy, crushed
A drizzle of extra virgin olive oil
Salt and pepper
Method:
1. Place the pancetta in a griddle pan, turn on the heat and cook until crispy on both sides. Remove and drain the pancetta on kitchen roll.
2. On the same griddle, place the courgette slices and fry until browned on both sides and softened. Remove and drain on kitchen roll.
3. Next brown the pine nuts on the same griddle. This will be really quick, make sure you keep moving the pine nuts around so they don’t burn. Drain them on kitchen roll.
4. Boil the green beans for 5-6 mins.
5. To assemble the salad place lettuce, tomatoes, green beans, zucchini, pancetta, pine nuts and pomegranate seeds.
6. To make the dressing mix all the ingredients together well and season to taste. Drizzle on the salad and serve.