Spring pea, pea Shoot, pancetta & goat’s cheese Salad

This has to be the prettiest spring salad! The delicate peppery taste of the pea shoots alongside the crispy smoky pancetta, sweet peas and creamy goat’s cheese is divine – or try using watercress instead. The dressing lightly scented with orange is my favourite with this salad, but if you prefer a lemon dressing, then simply replace the orange with a lemon. Double up the dressing recipe, as it will last for up to two weeks in the fridge. serves 4 1tbsp olive oil

120g diced pancetta

200g pea shoots

200g freshly podded peas 200g soft goat’s cheese, crumbled

For the dressing

100ml extra virgin olive oil Grated zest and juice of 1 orange

1tsp Dijon mustard

Sea salt and freshly ground black pepper

1 Place a frying pan over a medium-high heat and add the olive oil, followed by the pancetta. Cook the pancetta for about 8min until crispy.

2 meanwhile, add all the ingredients for the dressing to a bowl and whisk together until well combined. season with salt and pepper.

3 Combine all the remaining ingredients for the salad in a large bowl. Pour over the dressing, add the crispy pancetta and gently toss together.

4 divide the salad between four plates and serve.