This vibrant salad is a healthy and tasty meal which is ideal for summer. Well-balanced and full of flavour, the pancetta brings a welcome salty crunch, alongside the creamy avocado and sharp chicory.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 200g White, Black and Red Quinoa Mix
- 200g frozen baby broad beans
- 77g pack smoked diced pancetta
- ½ zest and juice
- 1 lemon, juice of
- 140g red chicory, leaves separated
- 25g flat leaf parsley, finely chopped
- 400g black beluga or puy lentils, drained and rinsed
- 1 avocado, sliced
- ½ cucumber, halved, deseeded and sliced
- 2 red chillies, deseeded and thinly sliced, to serve
Method
Cook the quinoa in a large pan of boiling water according to pack instructions, adding the broad beans for the last 4 minutes of cooking.
Meanwhile, fry the pancetta in a small non-stick pan for 5-7 minutes on a medium-high heat, until it is crisp and golden. Remove from the heat and stir in the orange zest and juice and the lemon juice.
Drain the quinoa and beans and transfer them to a large serving platter. Gently tumble with the parsley, chicory leaves and lentils. Top with the sliced avocado and cucumber. Spoon over the pancetta dressing and scatter with the chillies; serve warm.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,112kJ/ 505kcals |
|---|---|
Fat | 21g |
Saturated Fat | 5.8g |
Carbohydrates | 53g |
Sugars | 11g |
Fibre | 12g |
Protein | 20g |
Salt | 0.61g |
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