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Archive of BBC Food Recipes

Warm salad of pancetta, avocado and roasted red pepper

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the roasted red pepper, place the red pepper onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 8-10 minutes, or until lightly charred. Remove from the oven and chop roughly.

  3. For the salad, heat a frying pan and fry the pancetta lardons until golden-brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.

  4. Place the crisp pancetta into a salad bowl with the chopped avocado and roasted pepper pieces. Drizzle over the balsamic vinegar and olive oil, season, to taste, with salt and freshly ground black pepper and stir.

  5. For the croutons, place the bread into a large bowl, drizzle over the oil and stir to coat. Season well with salt and freshly ground black pepper.

  6. Spread the bread pieces out on a baking sheet, transfer to the oven and bake for five minutes, or until golden-brown and crisp.

  7. To serve, sprinkle the croutons over the salad.

Ingredients

For the roasted red pepper

  • ½ red pepper, seeds removed, quartered
  • olive oil, for drizzling

For the salad

  • 70g/2½oz pancetta lardons
  • 1 avocado, stone removed, peeled and chopped
  • 2 tsp balsamic vinegar
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the croutons

  • 2 slices rustic white bread, roughly torn into bite-sized pieces
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

Shopping List

Warm salad of pancetta, avocado and roasted red pepper

Fruit and vegetables

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Meat, fish and poultry

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