Rocket Salad with Warm Pancetta, Egg and Lentils
Over a year ago
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Ingredients
- 1 bag (110g) rocket salad
- 1 tbsp. olive oil
- 75g pancetta
- 1 red onion, chopped
- 1 clove garlic
- 1 tbsp. red wine vinegar
- 2 tsp. wholegrain mustard
- 400g green lentils, drained
- 150g cherry tomatoes, halved
- salt and freshly ground black pepper
Accompaniment
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Description
Rocket by name, rocket by nature - this recipe take minutes to prepare and will have you firing on all cylinders with a fantastic energy boost
Method
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1
Place the eggs in a small pan, cover with cold water and bring to the boil. Simmer uncovered for 8mins. Drain, rinse in cold water until cold enough to handle. Tap the egg all over peel away and discard the shell. Cut into quarters.
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2
Heat the oil in non stick frying pan add the pancetta and onion and sauté for 4mins or until golden and crisp.
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3
Add the garlic an sauté for 30 seconds.
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4
Remove from the heat and add the vinegar, mustard and seasoning.
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5
Empty the salad leaves into a large bowl, add the lentils, tomatoes and pancetta mixture along with the pan juices and toss together. Serve straight away.
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