Lentil and pancetta salad with salsa verde

  • serves 3-4
  • Easy

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.



  • green lentils 400g can
  • garlic 1 clove
  • grainy mustard 1tsp
  • rocket  50g
  • chopped parsley 1tbsp
  • balsamic vinegar 1tbsp
  • olive oil 4tbsp
  • pancetta 75g, cooked and diced
  • chargrilled artichokes 100g, chopped
  • tomato 1, diced
  • feta handful, crumbled


  • 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.