Warm Mushroom, Pancetta and Fetta Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Another Donna Hay stunner from our magazine collection. Ingredients:
1/3 cup olive oil |
8 slices pancetta |
500 g button mushrooms |
2 garlic cloves, crushed |
1 teaspoon fresh thyme leave |
sea salt |
cracked pepper |
2 tablespoons lemon juice |
100 g mixed salad greens |
Directions:
1. Use 2 teaspoons of the olive oil in a medium heat frypan to crisp the pancetta. Drain on absorbent paper.
2. 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.
3. Crumble the pancetta and fetta into a large bowl and toss through the salad leaves and mushroom mix. Serve and enjoy!
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