Pancetta and toasted pumpkin seed salad

Pancetta and toasted pumpkin seed salad


1 person made this

About this recipe: Fresh crisp salad ready in minutes. Have it as a main or a side for a dinner party. It's a great base to add your own flair to, and great to have after the gym after a long day.

Kevin007 London, England, UK

Serves: 2 

  • 130g pancetta bacon
  • 200g Florette® crispy salad
  • 70g rocket salad
  • 100g pumpkin seeds
  • French dressing

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat frying pan on medium then add pancetta. No oil required.
  2. Preheat grill on a low heat.
  3. Throw your salad in a large bowl. Don't dress yet.
  4. Allow pancetta to cook in its oils until they start to turn crispy, about 10 minutes, stirring only when necessary. There's no need for constant stirring, let them cook themselves.
  5. Pour pancetta from pan onto a thick bed of kitchen roll sheets to soak-up most of the the oil.
  6. Grill pumpkin seeds until they start to brown and pop. They grill quickly so keep an eye on them.
  7. Add pancetta, pumpkin seeds and dressing to salad bowl.
  8. Toss and serve.


Glass of crisp wine wine and some fresh bread is always nice.

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