Name: Goats’ cheese, asparagus, pea and pancetta salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Ingredients: 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 extra-virgin olive oil (¼ cup); To serve: sourdough bread

Goats’ cheese, asparagus, pea and pancetta salad

Australian Gourmet Traveller fast Mediterranean recipe for goats’ cheese, asparagus, pea and pancetta salad

Serves 4

Prep

15M

Cook

Total

21M

Ingredients

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 extra-virgin olive oil (¼ cup)

To serve: sourdough bread

Method

Main

1.Blanch asparagus in boiling salted water for 1 minute. Add peas and cook for another minute. Drain, refresh in iced water, then drain again.

2.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.

3.Combine remaining ingredients in a bowl, add blanched vegetables and crumbled pancetta, season to taste and toss well to combine. Serve with sourdough bread.

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.
Notes

Styling by Lisa Featherby

Styling by Mia Asker