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Pancetta, pea, lentil and mint salad

You'll need

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


  • 01
  • 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.
  • 02
  • Meanwhile, add pancetta to a hot non-stick frying pan and cook, stirring occasionally, over medium heat for 5 minutes or until browned.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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