Pea, pancetta & potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 800g baby new potato
- 300g frozen peas
- 140g pancettadi cubetti
- juice ½ lemon
- handful each basiland mint, chopped
Nutrition: per serving
- kcal203
- fat7g
- saturates3g
- carbs27g
- sugars3g
- fibre4g
- protein10g
- salt1.23glow
Method
step 1
Cook the potatoes in a large pan of boiling salted water for 8 mins, or until tender, adding the peas for the final min of cooking. Drain.
step 2
Meanwhile, fry the pancetta in a frying pan until crisp. Remove from the heat and add the lemon juice and some seasoning. Throw the potatoes, peas, basil and mint into the pan and stir together. Just as good served hot or cool.
