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Pancetta & summer berry salad

Serves 2
Prep time: 10 Minutes
Cooking time: 10 Minutes

A delightful combination of flavours and colours makes this salad a winner.

Ingredients

Method

  • 3 slices of pancetta from the service deli
  • 50gm creamy Camembert from the cheese bar
  • small punnets of strawberries and raspberries from the produce department
  • 1 bag of leaves from the produce department
  • Pams olive oil
  • balsamic vinegar and wholegrain mustard
  • orange rind
View the method
  1. Slice pancetta into strips and pan fry until crispy and set aside.
  2. Cut camembert into slices, and quarter the strawberries - you can leave any smaller fruit whole. 
  3. Peel some rind from an orange and cut into very thin long strips.
  4. To make the dressing combine 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of finely grated orange rind and 1/2 teaspoon of wholegrain mustard in a jar, season with salt and pepper and shake well.
  5. With the salad leaves in a bowl, arrange the fruit, camembert and orange rind on top and then sprinkle with the crispy pancetta.
  6. Drizzle with dressing and serve immediately.

Tip:

You can also use blueberries when in season.

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