Peach and pancetta salad
Peach, pancetta & mozzarella salad
Serves: 4
Preparation time: 10-15 minutes
Cooking time: 10 minutes
INGREDIENTS:
270g stonebaked ciabatta by Sainsbury’s, torn into bite-size pieces
105g pack Italian smoked pancetta by Sainsbury’s
4 peaches, halved, stoned and sliced
½ x 28g pack fresh mint by Sainsbury’s
Zest and juice of ½ lemon
2 teaspoons red wine vinegar by Sainsbury’s
2½ tablespoons olive oil by Sainsbury’s
1 teaspoon Fairtrade white caster sugar by Sainsbury’s
1 teaspoon French Dijon mustard by Sainsbury’s
125g pack be good to yourself mozzarella, drained and torn
100g bag baby leaf watercress, spinach and rocket salad by Sainsbury’s
METHOD:
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Hide AdPreheat the oven to 200°C, fan 180°C, gas 6. Put the ciabatta pieces on a baking tray and bake for 10 minutes, until crisp and golden.
Meanwhile, heat a frying pan over a medium-high heat, then add the pancetta and cook for 3-4 minutes, until crisp and golden. Remove and keep warm.
Add the peach slices to the pan and cook for 1 minute each side until golden and slightly softened.
Put half the mint in a small bowl with the lemon zest and juice, red wine vinegar, olive oil, sugar and mustard and whisk together to make the dressing.
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Hide AdDivide the torn mozzarella, salad leaves, remaining mint, ciabatta pieces and peach slices between plates and scatter over the crisp pancetta.
Drizzle with the dressing to serve.
TOP TIP:
Pan-frying the peaches brings out their natural sweetness, but if your fruit is really ripe, you could just use it fresh.
For more information, go to sainsburys.co.uk/livewellforless