Starters & Light meals

Tender pea, apple and crispy pancetta salad dressed in a creamed honey and wholegrain mustard vinaigrette

15 minutes
10 minutes
Wine/Spirit Pairing
Zonnebloem Sémillon 2007

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  • 500 g freshly frozen petits pois
  • 1 t olive oil
  • 1 T creamed honey
  • 2 T whole-grain Dijon mustard
  • ½ cup chilli-infused avocado oil
  • 4 T red-wine vinegar
  • 15 g mint, chopped
  • Sea salt and freshly ground black pepper, to taste
  • 4 organic green apples

Blanch the petits pois in a saucepan until they float to the surface and are tender.

Drain and refresh in icecold water.

Fry the pancetta cubes with a little olive oil, in a pan over a high heat, until golden and crispy.

Drain the pancetta cubes on paper towel.

Mix the honey, whole-grain mustard, chilli-infused avocado oil and red-wine vinegar in a bowl.

Combine the chopped mint with the peas and pancetta in a large bowl.

Season with sea salt and freshly ground black pepper.

Slice the apples into thin rounds and place on the tender minted peas.

Slather in the creamed honey-and-mustard vinaigrette.

Enjoy warm.

Per serving: 2530.4 kJ, 9 g protein, 46.2 g fat, 34.1 g carbs

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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