Pancetta and Charred Green Salad


5 Mins Prep + 10 Mins Cooking

pancetta and charred green salad


80g Pancetta, thinly sliced (or short cut bacon)

2 Bunches Broccolini, chopped

250g Green beans, trimmed

150g Snow peas, trimmed

100g Feta crumbled

250g Microwave Brown Rice and Quinoa packet

1 Tablespoon Olive oil

1 Tablespoon Balsamic vinegar


  1. Microwave brown rice and quinoa for 90 seconds following packet instructions. Transfer to a platter.
  2. Heat a barbecue grill or non-stick skillet pan on medium. Add pancetta and cook for 2 minutes on each side or until golden and crisp. Transfer to a plate.
  3. Add vegetables to grill or pan and cook for 4 minutes, turning until charred and place on top of rice and quinoa on the platter.
  4. Whisk oil and vinegar in a jug. Season with cracked pepper. Drizzle over the salad.
  5. Tear pancetta into shards and place over the vegetables. Sprinkle with feta and serve.
LunchMitch Hills