Bean, Lentil, Feta and Pancetta Salad2012-08-22
- Yield : 2
- Servings : 2
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 30m
- 100g greek feta cheese, cut into small chunks
- 200g dried green lentils
- 200g petits pois
- 150g ready shelled edamame beans
- 1 yellow pepper, finely chopped
- handful of pomegranate pips (only for the vegetarian option)
- 2 rashes smoked pancetta, finely chopped
- oregano, sprinkling
- micro cress, to garnish
Bring a medium saucepan of water to the boil. Add the lentils to the boiling water and simmer on a low to medium heat for 15 minutes. Meanwhile, steam the edamame beans for 6 minutes and add the petits pois after 3 minutes. Fry the pancetta on a medium heat for 5 minutes or until slightly crispy.
Once the lentils, pancetta, petits pois and edamame beans are cooked, drain and mix together in a bowl. For a vegetarian option replace the pancetta with pomegranate pips.
Add the chunks of feta and yellow pepper and season with salt, pepper and a little olive oil. Decorate with cress and a sprinkle of beans and serve with warm, crusty bread.
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