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- Warm Red Cabbage & Pancetta Salad
Ingredients
- 1 tbsp extra virgin olive oil
- 2 shallots, finely chopped
- 50g sultanas, or raisins
- ½ red cabbage, thinly sliced
- 2 tsps rosemary, finely chopped, stalks removed
- 100g Pancetta slices, cut into 1cm strips
- 2 tbsps Pine nuts, toasted
- 3 tbsps Balsamic vinegar
Method
Step 1
Heat 1tbsp olive oil in a large non-stick pan and sauté the shallots for 1-2 mins.
Step 2
Stir in the garlic and sultanas, season and cook for 1 min or so. Stir in the cabbage and rosemary and cook for another 1 min, or until the cabbage just starts to soften – don’t let it overcook. Transfer to a large bowl.
Step 3
Wipe the pan and heat to medium hot, add the pancetta and sauté for 4-5 mins, until starting to crisp. Toss in the pine nuts and cook for 1 min more, add the balsamic vinegar and the rest of the oil, give it a good stir and remove from the heat.
Step 4
Tip the pancetta mix into the cabbage bowl and toss together. Season and, if you like, scatter over a few extra toasted pine nuts and rosemary leaves before serving.
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LIFE 5d
Ocado Shallots 400g
400g£1.35
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