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