Name: Avocado, pancetta, herb & meatball salad
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 1
Ingredients: 8 good-quality pork & herb chipolata sausages, casings removed; 6 flat pancetta slices; 100ml extra virgin olive oil; 11.80 gm Dijon mustard; 40.00 ml red wine vinegar; 750.00 ml watercress, sprigs picked; 2 avocados, chopped; 120g fresh redcurrants, stems removed (see note)

Avocado, pancetta, herb & meatball salad

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Prep Time:
55 minutes

Cook Time:
15 minutes

Total Time:
70 minutes

Elevate Christmas flavors with a modern meatball salad twist.

Ingredients:

8 good-quality pork & herb chipolata sausages, casings removed
6 flat pancetta slices
100ml extra virgin olive oil
11.80 gm Dijon mustard
750.00 ml watercress, sprigs picked
2 avocados, chopped
120g fresh redcurrants, stems removed (see note)

Instructions:

Shape the sausage meat into walnut-sized balls and refrigerate for 30 minutes to chill and firm up.
Preheat your oven to 180°C while you prepare a baking tray by lining it with baking paper.
Lay out the pancetta on a tray and bake until crispy, about 8-10 minutes. Allow it to cool briefly on a paper towel, then break into pieces.
In a frypan over medium heat, heat 1 tablespoon of oil and cook the meatballs, turning occasionally, until golden brown and fully cooked, for about 5-6 minutes. Set aside to keep warm.
In a bowl, whisk together Dijon mustard, vinegar, and the remaining 1/3 cup (80ml) oil until well combined. Season with salt and pepper. Add watercress, avocado, and pancetta, then gently toss to mix everything together.
Before serving, beautifully present the salad on a platter and sprinkle the meatballs and redcurrants over the top.

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