Tom Kerridge’s Summer Salad with Peas and Pancetta
By OcadoLife
Published on 29 June 2026
A fresh, summery take on a classic, this pea and pancetta salad pairs crisp M&S Suino Nero with sweet peas, crunchy croutons and soft-set eggs, all brought together with a creamy, punchy dressing. It’s a brilliant way to elevate simple seasonal ingredients into something truly special.Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 3 M&S Free Range Golden Yolk Eggs
- 1 garlic clove, crushed or grated
- 65ml light olive oil
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 20g parmesan, grated
- 100g M&S Collection Calabrian Suino Nero Pancetta with Black Pepper
- 2 slices M&S Collection Signature Sourdough, crusts removed and diced
- 50g petit pois
- 2 little gem lettuce, leaves separated and large leaves halved lengthways
- 2 handfuls pea shoots
Method
Step 1
Place 1 of the eggs into a jug along with the garlic, light olive oil, white wine vinegar and Dijon mustard. Add two-thirds of the grated parmigiano reggiano, season with a pinch of salt and pepper, then blend with a stick blender until thick, smooth and fully emulsified. Chill in the fridge until you're ready to use.Step 2
Heat a large pan over a medium-high heat. Add the pancetta and fry for 3–4 mins, stirring occasionally, until crisp and golden. Remove with a slotted spoon and transfer to a plate lined with kitchen paper, leaving the fat in the pan.Step 3
Return the pan with the pancetta fat to a medium heat. Add the diced sourdough pieces and cook for 3–4 mins until evenly golden and beautifully crisp, then transfer to the plate with the cooked pancetta.Step 4
Meanwhile, bring a pan of water to the boil, carefully add the remaining 2 eggs and cook for 4 mins. Add the frozen petit pois to the same pan and boil for 1 min more.Step 5
Remove both using a slotted spoon and transfer immediately to a bowl of iced water. Once cool enough to handle, gently peel and halve the eggs, then drain the peas.Step 6
Add the lettuce leaves and pea shoots into a large mixing bowl, spoon over a few tbsp of dressing then toss gently to coat the leaves evenly.Step 7
Divide the leaves between serving plates, then scatter over the peas, the remaining cheese, pancetta and croutons.Step 8
Top with the eggs, season and drizzle with the remaining dressing to serve.