Jamie Oliver

Scrummy warm rocket salad

With gorgeously crispy, smoky pancetta and pine nuts

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Scrummy warm rocket salad

Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    261
    13%
  • Fat
    22.8g
    33%
  • Saturates
    4.9g
    25%
  • Protein
    7.9g
    18%
  • Carbs
    5.1g
    2%
  • Sugar
    3.6g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Happy Days with the Naked Chef
recipe adapted from

Happy Days with the Naked Chef

Nutrition per serving
  • Calories
    261
    13%
  • Fat
    22.8g
    33%
  • Saturates
    4.9g
    25%
  • Protein
    7.9g
    18%
  • Carbs
    5.1g
    2%
  • Sugar
    3.6g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 medium red onions
  • 8 rashers higher-welfare pancetta or smoked streaky bacon
  • 2 lugs olive oil
  • 4 sprigs thyme
  • 1 good handful pine nuts
  • 1 tiny pinch salt
  • 4 big handfuls rocket
  • balsamic vinegar
  • Parmesan
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Method

Warm salads can be blooming amazing or a complete disaster. First, you have got to get your hungry guests around the table before you plate up, so as soon as their bums are on the chairs, you are tossing the warm ingredients in with the rocket leaves. Boom, boom, boom on a plate and it's in front of them.

Peel, halve and quarter 2 medium red onions, then quarter again, to give you 8 pieces from each onion. Heat a frying pan and fry off 8 whole rashers of pancetta or smoked streaky bacon until crisp. Remove, add a couple of lugs of olive oil to the pan, and add 4 sprigs of thyme, the onions and a good handful of pine nuts with a tiny pinch of salt. Toss around and fry on a medium heat for about 5 minutes until caramelized and sweet (not black!).

Put your pancetta or bacon back into the pan, toss around, then throw everything into a salad bowl with 4 big handfuls of rocket or any nice salad leaves. Drizzle generously with balsamic vinegar – this will make a natural dressing as it mixes with the olive oil. Serve with some shaved Parmesan over the top – you can use a potato peeler to do this. Munch away.

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