Pancetta, pea, lentil and mint salad

1.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.

2.Meanwhile, add pancetta to a hot non-stick frying pan and cook, stirring occasionally, over medium heat for 5 minutes or until browned.

3.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.