Meat and fruit is the perfect combination when it comes to salads, so why not try this mouth-watering fresh mango and pancetta salad, a perfect healthy dish.
1 Packet of Pancetta
1 Cos Lettuce
50g Pine Nuts
Handful of Cherry Tomatoes
3 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
Salt and Pepper
STEP 1: ARRANGE SALAD INGREDIENTS
Wash and tear apart the leaves of your washed lettuce and place in a large bowl. Chop your tomatoes in half and slice your cucumber into wedges and add to the bowl.
STEP 2: PANCETTA
Heat a frying pan with a splash of olive oil over a medium heat and add your pancetta. Fry until cooked through and starting to crisp around the edges. Transfer the pancetta to a plate lined with kitchen towel to remove the excess oil. Return the pan to the heat and toast your pine nuts in the pancetta oil, until they are just starting to brown. Remove and place onto the kitchen roll with the pancetta. Pat slightly and then pour the pancetta and pine nuts over the lettuce.
STEP 3: HALLOUMI
Heat a griddle pan over a medium to high and once hot add your slices of halloumi. Leave to cook for a few minutes on both side until golden brown on both sides.
STEP 4: MAKE DRESSING AND SEASON
While the halloumi is cooking mix together the olive oil and balsamic vinegar in a small bowl until incorporated. Season with salt and pepper.
STEP 5: FINISH AND SERVE
Transfer the cooked halloumi to the salad, drizzle over the dressing and toss. Serve immediately.
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