Pea salad with crisp biscuits

Serves 4 Preparation time 20 minutes

Peas offer a hint of sweetness that is delicious with the creamy egg and avocado, salty pancetta and crisp biscuits.

You need

• 2 eggs • 8 rashers pancetta or bacon • 1 avocado, sliced • 1 cup frozen petit pois, defrosted • 1 packet (100g) salad leaves – we used a combination of rocket, mustard and mizuna • a handful of Parmesan shavings FOR THE SALAD DRESSING • ½ red onion, chopped finely • 1 garlic clove, crushed • 3-4 tablespoons (45-60ml) sherry vinegar

or good-quality red-wine vinegar • 2 tablespoons (30ml) soy sauce • ¼ cup (60ml) olive oil • 1 tablespoon (15ml) honey • ¼ teaspoon (1-2ml) freshly

ground black pepper

This is how

Poach the eggs in a saucepan. You could also boil the eggs until cooked to your liking – let them cool down, remove the shells and set aside. Fry the pancetta or bacon until all the moisture has evaporated and the fat cooks out – it should be so crisp that you can crumble it. Arrange the avocado slices and peas in a dish and pile the salad leaves on top. Crumble the bacon over the leaves, arrange the egg on top and, finally, sprinkle with the Parmesan shavings. Make the salad dressing Place all the ingredients in a jar and shake thoroughly until thickened. Taste and add more vinegar or honey if you like. Serve with the salad.

Platteland says

For a more earthy flavour you could replace the peas with reasonably firm lentils. And if you don’t have the time to make the crisp biscuits yourself, add croutons just before serving the salad.