Goats’ cheese, asparagus, pea and pancetta salad
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Serves
4
Cooking Time
Prep time 15 mins, cook 6 mins
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2
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bunches of asparagus, trimmed and cut into 6cm lengths
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300 gm
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podded peas (about 900gm unpodded)
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1 tbsp
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olive oil
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12
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thin slices of round pancetta
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200 gm
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soft goat’s cheese, such as bûche chèvre, crumbled (see note)
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¾
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iceberg lettuce, shredded
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¼ cup
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thinly sliced mint
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½ cup
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(loosely packed) chervil sprigs
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2 tbsp
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lemon juice
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60 ml (¼ cup)
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extra-virgin olive oil
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To serve:
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sourdough bread
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1
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Blanch asparagus in boiling salted water for 1 minute. Add peas and cook for another minute. Drain, refresh in iced water, then drain again.
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2
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Heat olive oil in a frying pan over medium-high heat. Cook pancetta in batches, turning occasionally until crisp (1-2 minutes). Drain on absorbent paper.
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3
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Combine remaining ingredients in a bowl, add blanched vegetables and crumbled pancetta, season to taste and toss well to combine. Serve with sourdough bread.
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Note Bûche chèvre comes in a log shape and is available from select supermarkets, delicatessens and specialist cheese shops. If unavailable, you can substitute with another fresh soft goat’s cheese.
RECIPE Lisa Featherby
PHOTOGRAPHY Chris Chen
STYLING Mia Asker