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Warm lentil, pancetta and feta salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Nutty and healthy lentil side dish.
Ingredients:
  • 18.20 gm olive oil
  • 1 medium eschalot, thinly sliced
  • 2 tsp finely chopped fresh rosemary leaves
  • 80g pancetta
  • 2 x 400g cans brown lentils, drained, rinsed
  • 40.00 ml white balsamic vinegar
  • 187.50 ml fresh flat-leaf parsley leaves, roughly chopped
  • 50g low-fat feta, crumbled
Instructions:
  • In a frying pan over medium-high heat, heat oil and sauté eschalot and rosemary until golden, about 5 minutes. Stir in garlic and pancetta, cook until pancetta is crisp, 3 to 5 minutes. Lastly, add lentils and toss until heated through, about 3 to 4 minutes.
  • Place in a bowl, then mix in vinegar and parsley. Toss well to blend the flavors. Season with pepper and finish by sprinkling with feta cheese. Serve while warm.

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