zoom Fig, pancetta & Tunworth cheese salad with walnut croutons

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    Fig, pancetta & Tunworth cheese salad with walnut croutons

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    Fig, pancetta & Tunworth cheese salad with walnut croutons

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 4

    Ingredients

    154g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
    125g walnut bread, cubed
    1 sprig rosemary, leaves only, finely chopped
    1 clove garlic, crushed
    1 tbsp olive oil
    250g pack Waitrose 1 Tunworth Cheese (or Camembert), chilled and cubed
    75g pack pea shoots
     

    Method

    1. Preheat the oven to 180°C, gas mark 4. Toss the pancetta, walnut bread, rosemary leaves and garlic in the oil. Season with black pepper.

    2. Place the pancetta mix into a large roasting tin. Spread out, then bake for 10-12 minutes, stirring halfway through, until golden. Remove from the oven and scatter over the cheese. Set aside to soften for 2-3 minutes.

    3. Place the pea shoots onto a platter or individual plates. Rip the figs into bitesize pieces and scatter over the top, along with the pancetta, melting cheese, croutons and pomegranate seeds.

    4. Drizzle the dressing over the salad and season with freshly ground black pepper. Serve immediately. 

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