Fast Recipes

Goats’ cheese, asparagus, pea and pancetta salad

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

By Lisa Featherby
  • 15 mins preparation
  • 6 mins cooking
  • Serves 4
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Goats’ cheese, asparagus, pea and pancetta salad


  • 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


  • 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.

  • Author: Lisa Featherby