Goats’ cheese, asparagus, pea and pancetta salad


You'll need

2 bunches of asparagus, trimmed and cut into 6cm lengths 300 gm podded peas (about 900gm unpodded) 1 tbsp olive oil 12 thin slices of round pancetta 200 gm soft goat’s cheese, such as bûche chèvre, crumbled (see note) ¾ iceberg lettuce, shredded ¼ cup thinly sliced mint ½ cup (loosely packed) chervil sprigs 2 tbsp lemon juice 60 ml (¼ cup) extra-virgin olive oil To serve: sourdough bread

Method

  • 01
  • Blanch asparagus in boiling salted water for 1 minute. Add peas and cook for another minute. Drain, refresh in iced water, then drain again.
  • 02
  • 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.
  • 03
  • Combine remaining ingredients in a bowl, add blanched vegetables and crumbled pancetta, season to taste and toss well to combine. Serve with sourdough bread.
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.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool