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Bean & Pancetta Salad

INGREDIENTS

165g Arley pancetta cubes

1 red onion

1 tbsp red wine vinegar

200g fine beans

1 tsp balsamic vinegar

1-2 garlic cloves (grated)

Left over bread, slightly past its best

(the ends of a loaf would be perfect for this)

Extra virgin olive oil

Salt & pepper to season

Finely slice the red onion into rings, mixing it in a small bowl with the red wine vinegar and a sprinkle of salt. Stir every now and again whilst you are making the rest of the dish to make sure the onions are well coated in the vinegar to achieve quick pickled onions.

Chop your leftover bread into rough cubes. In a small frying pan on a medium low heat add the bread,  then a glug of oil. Cook for around 2 minutes before adding a sprinkle of salt. Continue cooking for another 2 minutes till the bread begins to brown. Remove from the heat.

In a small bowl add a teaspoon of your oil and a teaspoon of balsamic vinegar. Mix well and leave to one side.

In a large griddle pan or frying pan on a medium heat, pour a small glug of oil. Once up to heat add your beans and begin to cook for 2 minutes before adding your pancetta cubes.

Cook for a further 2 minutes, then add the grated garlic and a few grinds of black pepper. Cook for a further 6 minutes till the pancetta and the beans have browned.

Next, assemble your dish. Start with the beans and pancetta as the base, then add your balsamic dressing. Next, toss over your pickled onions, finishing with the croutons.

Enjoy as a main or a side!