French Lentil Salad

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PREP TIME: 15 minutes

radishes, thinly sliced 2

spring onions, diced 2

pitted olives 100 g

pancetta, diced 100 g

lentils, drained and rinsed 1 tin

parsley, roughly chopped 1/2 cup


  1. Wash and slice the parsley, spring onions and radishes. Place in bowl, with the olives.
  2. Rinse and drain lentils well.
  3. In a nonstick pan, fry the pancetta until crisp and remove and allow to cool.
  4. Add the pancetta to the prepared bowl of ingredients, and coat generously with Birch & Waite Balsamic Vinaigrette.

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