10 minutes preparation + 15-20 minutes cooking
7 serves of vegies in this recipe
3 medium potatoes
4 slices (50g) pancetta or lean ham
2 slices rye bread
1 large cos lettuce, washed and dried
45g can anchovy fillets (optional)
1 tablespoon grated Parmesan cheese
1 teaspoon mustard
1 clove garlic, chopped
½ cup low-fat natural yoghurt
2 sprigs parsley or basil, chopped
1 teaspoon lemon juice
Boil potato for 15 minutes until tender. Drain, cool and cube. Grill Pancetta until crisp. Cool and break into pieces, drain on paper towels. In the same pan toast the bread on each side and cut into cubes. Tear lettuce into pieces. Rinse anchovy fillets in warm water and dry on paper towels to remove excess salt and oil. Reserve half the fillets for the dressing. Combine all salad ingredients in a serving bowl. Mash reserved anchovy fillets and stir in mustard, garlic, yoghurt and herbs. Use the lemon juice to achieve correct consistency. Drizzle dressing over salad.
Add 1 cooked chicken breast, sliced for a main meal salad.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 4
Serve size: 202 g