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

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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

Recipe / styling by Lisa Featherby

Styling by Mia Asker

Ingredients

Method

Main

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