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    Friday, December 25, 2015

    Avocado, pancetta, herb & meatball salad Recipe

    Avocado, pancetta, herb & meatball salad Recipe

        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

        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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    Item Reviewed: Avocado, pancetta, herb & meatball salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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