Directions:
- Use 2 teaspoons of the olive oil in a medium heat frypan to crisp the pancetta. Drain on absorbent paper.
- In a bowl mix the remaining oil, mushrooms, thyme, garlic, salt and pepper and toss to coat. Fry up the mushroom mix in a medium heat pan for 5 minutes, occasionally stirring. Add the lemon juice and cook for a further minute.
- Crumble the pancetta and fetta into a large bowl and toss through the salad leaves and mushroom mix. Serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.39 Kcal (1685 kJ) | ||
| Calories from fat | 343.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.19g | 59% | |
|---|---|---|---|
| Cholesterol | 32.4mg | 11% | |
| Sodium | 699.35mg | 29% | |
| Potassium | 511.09mg | 11% | |
| Total Carbs | 6.86g | 2% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 9.39g | 19% | |
| Vitamin C | 6.3mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 195.53 Kcal (819 kJ) | ||
| Calories from fat | 167.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.56g | 59% | |
|---|---|---|---|
| Cholesterol | 15.74mg | 11% | |
| Sodium | 339.84mg | 29% | |
| Potassium | 248.35mg | 11% | |
| Total Carbs | 3.33g | 2% | |
| Sugars | 2.18g | 18% | |
| Dietary Fiber | 0.64g | 5% | |
| Protein | 4.56g | 19% | |
| Vitamin C | 3mg | 10% | |
| Iron | 0.6mg | 7% | |
| Calcium | 21.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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