Lentil and pancetta salad with salsa verde
- Preparation and cooking time
- Total time
- Easy
- serves 3-4
Ingredients
- 400g can green lentils
- 1 clove garlic
- 1tsp grainy mustard
- 50g rocket
- 1tbsp chopped parsley
- 1tbsp balsamic vinegar
- 4tbsp olive oil
- 75g pancetta, cooked and diced
- 100g chargrilled artichokes, chopped
- diced tomato 1,
- handful feta, crumbled
Method
- 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.
