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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
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At A Glance

  • Serves 4 people

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