Name: Pancetta and Avocado Salad with homemade croutons
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 60 ml extra virgin olive oil; 1 clove of garlic, minced; 2 tablespoons red wine vinegar; ¼ teaspoon oregano; ¼ teaspoon of Dijon mustard; ¼ teaspoon wholegrain mustard; 2 teaspoons honey; Salt and pepper; 300 g lettuce, shredded (or it’s also good with baby spinach leaves); 350 g diced pancetta; 3 avocados, cut into chunks; 300 g cherry tomatoes, quartered; 100 g sweetcorn; 2 yellow peppers, cut into chunks; 2 thick slices of bread (I used tiger bread that was a couple of days old); ½ tablespoon extra virgin olive oil; 2 teaspoons of parsley, finely chopped; Salt and pepper

Description

Crispy pancetta, chunks of creamy dreamy avocado with salad and a tangy dressing. Perfectly topped off with some crunchy homemade croutons!

Ingredients

Units Scale

Dressing:

60 ml extra virgin olive oil
1 clove of garlic, minced
2 tablespoons red wine vinegar
1/4 teaspoon oregano
1/4 teaspoon of Dijon mustard
1/4 teaspoon wholegrain mustard
2 teaspoons honey
Salt and pepper

Salad:

300 g lettuce, shredded (or it’s also good with baby spinach leaves)
350 g diced pancetta
3 avocados, cut into chunks
300 g cherry tomatoes, quartered
100 g sweetcorn
2 yellow peppers, cut into chunks

Croutons:

2 thick slices of bread (I used tiger bread that was a couple of days old)
1/2 tablespoon extra virgin olive oil
2 teaspoons of parsley, finely chopped
Salt and pepper

Instructions

Preheat the oven to 220°C / fan 200°C / 425° Line a baking sheet or tray with baking paper.
Mix the oil, parsley and some salt and pepper together in a bowl.
Cut the bread into cubes and add them to the bowl. Mix well to ensure all the bread is coated.
Lay the bread out in a single layer on the tray and cook in the oven for 5-7 minutes until golden and crunchy. Leave to cool on the tray.
Drizzle a tiny bit of oil in a pan and place over a medium heat. Add the pancetta and fry until golden and crispy. Spread out on some kitchen roll to drain and cool off slightly.
Whisk the dressing ingredients together or put in a jar and shake to blend.
Mix the salad ingredients in a large mixing bowl and add enough dressing to coat everything – IF YOU HAVE ANY LEFT, DON’T WORRY AS THE REST WILL KEEP WELL IN AN AIRTIGHT CONTAINER IN THE FRIDGE FOR UP TO A WEEK AND IS GOOD FOR DRESSING SIDE SALADS WTH OTHER MEALS.
Add the pancetta to the salad and toss everything together well.
Serve topped with some of the homemade croutons and an extra twist of black pepper.

Prep Time: 10 minutes
Cook Time: 15 minutes