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Pancetta, pea, lentil and mint salad

Pancetta, pea, lentil and mint salad

Serves 4



225 gm   French-style green lentils
2   small onions, finely chopped
300 gm   piece of pancetta or speck, chopped
150 gm   baby green beans, trimmed
200 gm   sugarsnap peas, trimmed
350 gm   peas, podded
2½ tbsp   lemon juice
100 ml   olive oil
¼ cup   coarsely chopped mint


1 Place lentils and onions in a large saucepan, cover with plenty of water and bring to the boil, then simmer over medium heat for 20 minutes or until lentils are tender. Drain, then transfer to a large bowl.
2 Meanwhile, add pancetta to a hot non-stick frying pan and cook, stirring occasionally, over medium heat for 5 minutes or until browned.
3 Cook beans in a saucepan of boiling salted water for 2 minutes, then add sugarsnap peas and peas and cook for another 2 minutes or until peas and beans are tender, then drain. Add beans, peas and pancetta to lentils with remaining ingredients, season to taste and toss well to combine.


RECIPE Rodney Dunn and Emma Knowles PHOTOGRAPHY Brett Stevens STYLING Yael Grinham

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