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Current Position:Home » News » Recipes & Cooking » Occasions & Cooking » Healthy Recipes » Topic

Warm lentil, pancetta and feta salad

Zoom in font  Zoom out font Published: 2014-05-27  Views: 76
Core Tip: We've gone lentil as anything to bring you this deliciously nutty, healthy side.
salad

Ingredients


• 1 tablespoon olive oil
• 1 medium eschalot, thinly sliced
• 2 teaspoons finely chopped fresh rosemary leaves
• 2 garlic cloves, crushed
• 5 slices (80g) pancetta, chopped
• 2 x 400g cans brown lentils, drained, rinsed
• 2 tablespoons white balsamic vinegar
• 3/4 cup fresh flat-leaf parsley leaves, roughly chopped
• 50g reduced-fat feta cheese, crumbled

Method 

1. Heat oil in a frying pan over medium-high heat. Add eschalot and rosemary. Cook, stirring, for 5 minutes or until golden. Add garlic and pancetta. Cook, stirring, for 3 to 5 minutes or until pancetta is crisp. Add lentils. Cook, tossing, for 3 to 4 minutes or until heated through.

2. Transfer to a bowl. Add vinegar and parsley. Toss to combine. Season with pepper. Sprinkle with feta. Serve warm.


 
 
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