Name: Mushroom and Sugar Snap Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 200 g brown cup mushrooms, halved; 300 g sugar snap peas; 100 g pancetta or streaky bacon, 2cm diced; 2 tbsp olive oil; 2 cups rocket leaves; 1 tbsp Balsamic vinegar; 1 tbsp maple syrup; olive oil; freshly ground cracked pepper

Mushroom and Sugar Snap Salad

Yields6 Servings

Prep Time10 minsCook Time15 minsTotal Time25 mins

200 g brown cup mushrooms, halved

300 g sugar snap peas

100 g pancetta or streaky bacon, 2cm diced

2 tbsp olive oil

2 cups rocket leaves

1 tbsp Balsamic vinegar

1 tbsp maple syrup

olive oil

freshly ground cracked pepper

1

Prepare the sugar snap peas by removing the tops and stems.

2

Place a small saucepan of water over high heat and bring to a boil. Once boiling, add the prepared sugar snap peas and cook for 2 minutes.

3

Remove from the saucepan and immerse in chilled water to refresh and stop the cooking process. Set aside.

4

Place pancetta in a frying pan over medium heat and cook, stirring for 2-3 minutes or until crisp. Remove pancetta from the pan and place on a piece of absorbent paper. Set aside. Do not wash the frying pan.

5

Add olive oil to the pan with any pan juices remaining from the pancetta. Place over medium heat then add mushrooms to the frying pan. Cook for 4-5 minutes over medium heat until slightly softened.

6

To make the dressing, combine the balsamic vinegar, maple syrup and olive oil in a jar or bowl. Shake or stir to combine. Season to taste with cracked pepper.

7

Combine the salad by placing rocket in a large serving bowl. Add half of the dressing and toss to coat. Add mushrooms and sugar snap peas. Toss to combine. Top with crispy pancetta and season with extra dressing and cracked pepper.

8

Serve as a side dish for your Easter feast.

Ingredients