Lentil and pancetta salad with salsa verde
- Preparation and cooking time
- Total time
- Easy
- serves 3-4
Skip to ingredients
- 400g can green lentils
- 1 clove garlic
- 1tsp grainy mustard
- 50g rocket
- 1tbsp chopped parsley
- 1tbsp balsamic vinegar
- 4tbsp olive oil
- 75g pancettacooked and diced
- 100g chargrilled artichokeschopped
- diced tomato 1
- handful fetacrumbled
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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.
