Pea, pancetta & potato salad

Contains pork – recipe is for non-Muslims only
A little pancetta goes a long way in this vibrant, summer side dish

  • Prep:5 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 203
  • fat 7g
  • saturates 3g
  • carbs 27g
  • sugars 3g
  • fibre 4g
  • protein 10g
  • salt 1.23g


  • 800g baby new potatoes
  • 300g frozen peas
  • 140g pancetta di cubetti
  • juice ½ lemon
  • handful each basil and mint, chopped


  1. Cook the potatoes in a large pan of boiling salted water for 8 mins, or until tender, adding the peas for the final min of cooking. Drain.

  2. Meanwhile, fry the pancetta in a frying pan until crisp. Remove from the heat and add the lemon juice and some seasoning. Throw the potatoes, peas, basil and mint into the pan and stir together. Just as good served hot or cool.

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