Name: Crisp spicy pancetta and roasted potato salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1.5 kilogram tiny new potatoes, halved; 2 tablespoon olive oil; 400 gram hot pancetta; 15 small_piece (450g) vine-ripened tomatoes, seeded, chopped coarsely; 1 cup (120g) seeded marinated black olives; 150 gram rocket; 1/4 cup (40g) toasted pine nuts; Parmesan and basil dressing; 1/4 cup (20g) parmesan cheese, coarsely grated; 3/4 cup fresh basil leaves, loosely packed; 1 clove garlic, quartered; 1/3 cup (80ml) olive oil

Ingredients

1.5 kilogram tiny new potatoes, halved

2 tablespoon olive oil

400 gram hot pancetta

15 small_piece (450g) vine-ripened tomatoes, seeded, chopped coarsely

1 cup (120g) seeded marinated black olives

150 gram rocket

1/4 cup (40g) toasted pine nuts

Parmesan and basil dressing

1/4 cup (20g) parmesan cheese, coarsely grated

3/4 cup fresh basil leaves, loosely packed

1 clove garlic, quartered

1/3 cup (80ml) olive oil

Method

1.Preheat oven to hot.

2.Place combined potato and oil on oven tray. Roast, uncovered, in hot oven about 30 minutes or until browned lightly and tender.

3.Meanwhile, make parmesan and basil dressing. Blend or process ingredients until just combined.

4.Cook pancetta, in batches, in heated large non-stick frying pan until crisp, drain on absorbent paper.

5.Combine potato and half of the dressing in large bowl, add pancetta, tomato, olives and rocket. Toss salad gently to combine, divide among serving plates then drizzle with remaining dressing.

Pancetta, rather like an Italian bacon, is cured but not smoked and can be found in most delicatessens and some supermarkets.
Note

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Ingredients

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