Italian-style salad with crisp pancetta
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Italian-style salad with crisp pancetta

By Katy Greenwood

Contains pork – recipe is for non-Muslims only
Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil

  • Prep:10 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 387
  • fat 32g
  • saturates 13g
  • carbs 5g
  • sugars 4g
  • fibre 3g
  • protein 18g
  • salt 2.1g

Ingredients

  • 6 slices pancetta
  • 2 balls mozzarella, torn into chunks
  • 6-8 tomatoes, chopped into large pieces
  • 285g jar artichokes in oil, drained
  • large handful basil leaves
  • crusty bread, to serve
  • 1 shallot, finely chopped
  • 3-4 tbsp extra virgin olive oil
  • 2-3 tbsp sherry vinegar

Method

  1. Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.

  2. Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.

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