- 6 slices pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 2 balls mozzarella, torn into chunks
- 6-8 tomatoes, chopped into large pieces
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 285g jar artichoke in oil, drained
- large handful basil leaves
- crusty bread, to serve
For the dressing
Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.
Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.