Pancetta, pea, lentil and mint salad


  • Serves 4 people

  • 225 gm French-style green lentils
  • 2 small onions, finely chopped
  • 300 gm piece of pancetta or speck, chopped
  • 150 gm baby green beans, trimmed
  • 200 gm sugarsnap peas, trimmed
  • 350 gm peas, podded
  • 2½ tbsp lemon juice
  • 100 ml olive oil
  • ¼ cup coarsely chopped mint
01   Place lentils and onions in a large saucepan, cover with plenty of water and bring to the boil, then simmer over medium heat for 20 minutes or until lentils are tender. Drain, then transfer to a large bowl.
02   Meanwhile, add pancetta to a hot non-stick frying pan and cook, stirring occasionally, over medium heat for 5 minutes or until browned.
03   Cook beans in a saucepan of boiling salted water for 2 minutes, then add sugarsnap peas and peas and cook for another 2 minutes or until peas and beans are tender, then drain. Add beans, peas and pancetta to lentils with remaining ingredients, season to taste and toss well to combine.
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