Minty, lemony spring greens, spuds and pancetta

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Minty, lemony spring greens, spuds and pancetta
Minty, lemony spring greens, spuds and pancetta
Servings:Serves 4
Calories per serving:215
Ready in:15 hours, 20 minutes
Prep. time:15 hours, 20 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:17th May 2014

With a barbecue, or perch a poached egg on top and call it supper.


Ingredients

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Method

  1. In salted water, with a splash of oil, boil your small pieces of potatoes till tender. Test by piercing though the centre of one with a small knife.
  2. Fold your greens through the boiling water and cook, with the spuds, for a min. Drain. Let them rest for a min to steam off any remaining moisture. Dust with a pinch of salt and pepper. Splash a bit of olive oil over to gloss.
  3. Fry the pancetta till crisp and golden. Remove from the pan. Add the onion, garlic and a splash of olive oil, if needed. Sizzle till softened.
  4. Dress the veg with lemon juice and zest. Add the onion and garlic. Toss with the chopped mint. Taste. Add a drop of vinegar, to give it a bit more oomph. Scatter over the pancetta. Finish with the fresh mint. Devour.

Variations

If you don't have spring greens to hand, you can swap them out for florets of pan fried or roasted cauliflower, or use fresh rocket or watercress.

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Recipe source

Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.

All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.