2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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
Easter
chocolate

Whichever way you like to play your Easter cocoa overdose, the nation's chocolatiers and importers have you covered with a bumper crop of exotica.

Read More
Win
a trip to King Island!

Win a trip to King Island for 10 people, a gourmet dinner party at home or a selection of cookbooks. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Grilled squid (Pla meuk yang)

recipes

Veal carpaccio with ruby grapefruit and celery salad

Ma po beancurd

recipes

Fried provolone with red wine vinegar

Mushroom and taleggio on bruschetta

recipes

Chicken liver crostini

Steamed black mussels with tomato sofrito and chorizo

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.