Lentil and pancetta salad with salsa verde
Published: March 25, 2015 at 4:07 PM
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serves 3-4
Easy
Total time: 15 mins
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A quick and easy recipe for a tasty lunch time meal or speedy supper. Ready in fifteen minutes, the punchy salsa verde adds extra flavour to the lentils and pancetta.
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Ingredients
Nutrition
-
400g can green lentils
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1 clove garlic
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1tsp grainy mustard
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50g rocket
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1tbsp chopped parsley
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1tbsp balsamic vinegar
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4tbsp olive oil
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75g pancetta
cooked and diced
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100g chargrilled artichokes
chopped
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diced tomato 1
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handful feta
crumbled
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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Method
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step 1
Drain and rinse the green lentils. To make the salsa verde, whizz the garlic clove, grainy mustard, rocket, chopped parsley, balsamic vinegar and olive oil in a blender until smooth, then season.
Pour ¾ over the lentils, add the diced pancetta and chargrilled artichokes and mix. Scatter with a little diced tomato and some crumbled feta then drizzle with the remaining salsa verde.
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