Avocado, pancetta, herb & meatball salad Recipe
Ingredients
8 good-quality pork & herb chipolata sausages, casings removed
6 flat pancetta slices (see note)
100ml extra virgin olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
3 cups watercress, sprigs picked
2 avocados, chopped
120g fresh redcurrants, stems removed (see note)
Avocado, pancetta, herb & meatball salad Recipe
Method
Step 1
Roll the sausage meat into walnut-sized balls, then place in the refrigerator for 30 minutes to firm up.
Step 2
Meanwhile, preheat the oven to 180°C. Line a baking tray with baking paper.
Step 3
Place pancetta on the tray and bake for 8-10 minutes until crisp. Cool slightly on paper towel, then break into pieces.
Step 4
Heat 1 tablespoon oil in a frypan over medium heat and cook the meatballs, turning, for 5-6 minutes until golden and cooked through. Set aside and keep warm.
Step 5
Whisk Dijon mustard, vinegar and remaining 1/3 cup (80ml) oil in a bowl and season. Add watercress, avocado and pancetta, and toss gently to combine.
Step 6
To serve, arrange salad on a platter and scatter with meatballs and redcurrants just before serving.
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