warm pancetta salad with egg and lentils

Preparation time: 5 minutes
Cooking time: 10-15 minutes
Serves: 4

Ingredients

1 (110g) bag rocket salad
15ml/1 tbsp olive oil
1 (75g) pack pancetta
1 red onion, chopped
1 clove garlic
15ml/1tbsp red wine vinegar
10ml/2 tsp wholegrain mustard
1 (400g) can green lentils, drained
150g/5oz cherry tomatoes, halved
salt and freshly ground black pepper

Method

Place the eggs in a small pan, cover with cold water and bring to the boil. Simmer uncovered for 8mins. Drain, rinse in cold water until cold enough to handle. Tap the egg all over peel away and discard the shell. Cut into quarters. Heat the oil in non stick frying pan add the pancetta and onion and sauté for 4mins or until golden and crisp. Add the garlic an sauté for 30 seconds. Remove from the heat and add the vinegar, mustard and seasoning. Empty the salad leaves into a large bowl, add the lentils, tomatoes and pancetta mixture along with the pan juices and toss together. Serve straight away.