zoom Fig, pancetta & Tunworth cheese salad with walnut croutons

    Save to your scrapbook

    Fig, pancetta & Tunworth cheese salad with walnut croutons

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Fig, pancetta & Tunworth cheese salad with walnut croutons

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

    Serves: 4


    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


    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. 

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars