About this recipe:This is a warm mushroom salad with bold peppery flavours. It makes a great winter side or meal.
8 rashers pancetta
3 tablespoons olive oil
12 shiitake mushrooms, sliced
15 crimini mushrooms, sliced
1 clove garlic, minced
15 kalamata olives, pitted and halved
2 tablespoons capers
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
60g fresh spinach, stems removed
75g crumbled feta cheese
ground black pepper to taste
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Method Prep:30min › Cook:25min › Ready in:55min
Place the pancetta in a large, deep frying pan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the pancetta on a plate lined with kitchen roll. Chop into small pieces.
Heat the olive oil in a frying pan over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice and balsamic vinegar; cook another 8 minutes.
Combine the spinach, rocket, pancetta pieces and the mushroom mixture in a large bowl; toss until the spinach and rocket leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.
You can use about 100g of pancetta cubes instead of rashers.