Avocado, Pancetta and Quinoa Salad

Charmaine Lu -
  • 200g quinoa
  • 200g trimmed green beans
  • 100g diced pancetta
  • ½ orange, zest and juice
  • 1 lemon, juice only
  • 25g chopped parsley
  • 150g red chicory leaves
  • 400g tinned puy lentils, drained
  • 1 sliced avocado
  • ½ cucumber, sliced
  • 2 red chillies, deseeded and sliced
  • Cook the quinoa in salted water according to packet instructions, adding the green beans for the last 5 mins of the cooking time. Meanwhile, fry the pancetta in a pan for 7 mins or until crisp and golden. Remove from the heat, stir through the fruit juices and zest, and set aside.
  • Drain the quinoa and green beans and transfer to a serving platter. Gently toss with the chicory leaves, lentils and parsley. Top with the cucumber and avocado, then spoon over the pancetta mixture and scatter with the chillies. Season to taste, then serve warm.
20 mins
4 serving