Italian-style salad with crisp pancetta
Contains pork – recipe is for non-Muslims only
Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil
- Prep:10 mins
Cook:5 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 387
- fat 32g
- saturates 13g
- carbs 5g
- sugars 4g
- fibre 3g
- protein 18g
- salt 2.1g
Ingredients
- 6 slices pancetta
- 2 balls mozzarella, torn into chunks
- 6-8 tomatoes, chopped into large pieces
- 285g jar artichokes in oil, drained
- large handful basil leaves
- crusty bread, to serve
- 1 shallot, finely chopped
- 3-4 tbsp extra virgin olive oil
- 2-3 tbsp sherry vinegar
Method
Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.
Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.