Goats’ cheese, asparagus, pea and pancetta salad

AT A GLANCE

  • Serves 4 people

  • 2 bunches of asparagus, trimmed and cut into 6cm lengths
  • 300 gm podded peas (about 900gm unpodded)
  • 1 tbsp olive oil
  • 12 thin slices of round pancetta
  • 200 gm soft goat’s cheese, such as bûche chèvre, crumbled (see note)
  • ¾ iceberg lettuce, shredded
  • ¼ cup thinly sliced mint
  • ½ cup (loosely packed) chervil sprigs
  • 2 tbsp lemon juice
  • 60 ml (¼ cup) extra-virgin olive oil
  • To serve: sourdough bread
01   Blanch asparagus in boiling salted water for 1 minute. Add peas and cook for another minute. Drain, refresh in iced water, then drain again.
02   Heat olive oil in a frying pan over medium-high heat. Cook pancetta in batches, turning occasionally until crisp (1-2 minutes). Drain on absorbent paper.
03   Combine remaining ingredients in a bowl, add blanched vegetables and crumbled pancetta, season to taste and toss well to combine. Serve with sourdough bread.
Note Bûche chèvre comes in a log shape and is available from select supermarkets, delicatessens and specialist cheese shops. If unavailable, you can substitute with another fresh soft goat’s cheese.

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

MIA ASKER

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