Pancetta, goat’s cheese & chicory salad with hazelnuts
This starter is a great last-minute option - it's ready in 15 minutes and the bold ingredients are super stylish
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
- Heat the sugar gently in a pan until it melts and forms a golden caramel. Add the nuts and swirl the pan around to coat them. Pour out onto a sheet of baking parchment and leave to cool.
- Grill or fry the pancetta until crisp, then drain on kitchen paper. Break into large pieces. Heat the jam in a small saucepan until it melts and then take off the heat and whisk in the balsamic vinegar.
- Arrange the chicory leaves with the pancetta and the cheese on two plates, add the nuts and drizzle over the dressing.
PER SERVING
454 kcalories, protein 13.9g, carbohydrate 42.4g, fat 25.7 g, saturated fat 9.8g, fibre 1.9g, salt 1.3 g
Recipe from olive magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1864653/
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Ingredients
- 50g golden caster sugar
- 30g hazelnuts or pecans
- 4 rashers pancetta
- 2 tbsp seedless raspberry jam
- 2 tbsp balsamic vinegar
- 2 heads red chicory
- 70g goat's cheese , crumbled
- crusty bread , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
Ingredients
- 50g golden caster sugar
- 30g hazelnuts or pecans
- 4 rashers pancetta
- 2 tbsp seedless raspberry jam
- 2 tbsp balsamic vinegar
- 2 heads red chicory
- 70g goat's cheese , crumbled
- crusty bread , to serve
PER SERVING
454 kcalories, protein 13.9g, carbohydrate 42.4g, fat 25.7 g, saturated fat 9.8g, fibre 1.9g, salt 1.3 g
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Your binder
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- You get an online binder, where you can store all your favourite recipes and create menus.
