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Fig, pancetta & Tunworth cheese salad with walnut croutons
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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.
Typical values per serving:
This recipe was first published in July 2017.