Crispy Pancetta, Avocado & Tomato Chopped Salad Recipe

Ingredients

100g cubed pancetta
½ head of green lettuce
1 cucumber
250g baby plum tomatoes
1 avocado
40g honey
1 tsp wholegrain mustard
1 lemon

Prep: 20 mins | Cook: 5 mins

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Method

1. Heat ½ tbsp oil in a frying pan over a medium heat. When the oil is warm, add the pancetta and fry, stirring regularly, for 5 mins till the pancetta is golden and crisp. Use a slotted spoon to remove them from the oil and set aside on a plate lined with kitchen paper.

2. Halve the green lettuce. Roughly chop one half and add it to a large salad bowl, making sure to rinse it and shake off any excess water. Drain and rinse the butter beans and add these to the bowl.

3. Trim the cucumber and halve it lengthways. Use a small spoon to scoop out the seeds. Chop the cucumber into 1cm-thick half moons. Halve the tomatoes. Add the cucumber and tomatoes to the bowl.

4. Halve the avocado and remove the stone. Scoop out the flesh and roughly chop it. Add the cucumber, tomatoes and avocado to the bowl.

5. Add the honey and wholegrain mustard to a small bowl. Finely grate in the zest from the lemon. Squeeze in the juice from half. Drizzle in 1 tbsp olive oil and season with salt and pepper. Taste and add more salt, pepper or lemon juice, if you think it needs it.

6. Drizzle the dressing over the salad and toss well to mix. Divide the salad between 2 plates. Scatter over the crispy pancetta and serve.

7. Reduce food waste
Leftover lettuce will keep for up to 3 days in the fridge. Finely slice it and add it to sandwiches and salads for an extra hit of veg.