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How to make Potato and pancetta salad

Yield = 4
Prep time: 0:05
Cook time: 0:25
Total time: 0:30

Ingredients

  • 1kg kipfler potatoes, washed, unpeeled, halved lengthways
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 garlic cloves, crushed
  • Salt & freshly ground black pepper
  • 8 slices mild pancetta
  • 1 bunch asparagus, woody ends trimmed, diagonally cut into 5cm lengths
  • 100g snow peas, trimmed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon wholegrain mustard
  • 1 ripe avocado, halved, stone removed, peeled, coarsely chopped
  • 40g baby rocket leaves
  • 1/4 cup loosely packed coarsely snipped fresh chives

Method

  • Step 1 Preheat oven to 220C. Combine the potatoes, 1 tablespoon of the oil and the garlic in a large roasting pan. Season with salt and pepper. Bake in preheated oven, turning occasionally, for 25 minutes or until golden brown and tender.
  • Step 2 Meanwhile, heat a large frying pan over medium heat. Add the pancetta slices and cook for 1 minute each side or until crisp. Transfer to a plate lined with paper towel.
  • Step 3 Cook the asparagus and snow peas in a saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Drain well.
  • Step 4 Whisk together the remaining oil, vinegar and mustard in a small bowl. Taste and season with salt and pepper.
  • Step 5 Break the pancetta into large pieces. Place in a large serving bowl along with the potatoes, asparagus, snow peas, avocado, rocket and chives. Drizzle with dressing and gently toss until just