Summer Salad with Peas and Pancetta

Ingredients

• 3 M&S Free Range Golden Yolk Eggs

• 1 garlic clove, crushed or grated

• 65ml light olive oil

• 2 tsp white wine vinegar

• 1 tsp Dijon mustard

• 20g parmesan, grated

• 100g M&S Collection Calabrian Suino Nero Pancetta with Black Pepper

• 2 slices M&S Collection Signature Sourdough, crusts removed and diced

• 50g petit pois

• 2 little gem lettuce, leaves separated and large leaves halved lengthways

• 2 handfuls pea shoots

2 servings

Calories~875 kcal

Protein~33 g

Carbs~38 g

Fat~68 g

Fiber~5 g

Sugar~5 g

Total recipe

Calories~1,750 kcal

Protein~65 g

Carbs~75 g

Fat~135 g

Fiber~10 g

Sugar~10 g

Method

• Step 1

  Place 1 of the eggs into a jug along with the garlic, light olive oil, white wine vinegar and Dijon mustard. Add two-thirds of the grated parmigiano reggiano, season with a pinch of salt and pepper, then blend with a stick blender until thick, smooth and fully emulsified. Chill in the fridge until you're ready to use.

• Step 2

  Heat a large pan over a medium-high heat. Add the pancetta and fry for 3–4 mins, stirring occasionally, until crisp and golden. Remove with a slotted spoon and transfer to a plate lined with kitchen paper, leaving the fat in the pan.

• Step 3

  Return the pan with the pancetta fat to a medium heat. Add the diced sourdough pieces and cook for 3–4 mins until evenly golden and beautifully crisp, then transfer to the plate with the cooked pancetta.

• Step 4

  Meanwhile, bring a pan of water to the boil, carefully add the remaining 2 eggs and cook for 4 mins. Add the frozen petit pois to the same pan and boil for 1 min more.

• Step 5

  Remove both using a slotted spoon and transfer immediately to a bowl of iced water. Once cool enough to handle, gently peel and halve the eggs, then drain the peas.

• Step 6

  Add the lettuce leaves and pea shoots into a large mixing bowl, spoon over a few tbsp of dressing then toss gently to coat the leaves evenly.

• Step 7

  Divide the leaves between serving plates, then scatter over the peas, the remaining cheese, pancetta and croutons.

• Step 8

  Top with the eggs, season and drizzle with the remaining dressing to serve.