French Lentil Salad
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|
- 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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