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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

Method

  • 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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