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Pancetta and summer berry salad

Serves   2
Prep time: 10 mins
Cooking time: 10 mins

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





  • 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


  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.


You can also use blueberries when in season.