TODAY’S RECIPE: Italian-style salad with crisp pancetta

NEW twist on a tricolore salad. Serves: 4.

Ingredients

6 slices pancetta

2 balls mozzarella, torn into chunks

6-8 tomatoes, chopped into large pieces

285g jar artichokes in oil, drained

Handful basil leaves

Crusty bread

FOR THE DRESSING: 1 shallot, finely chopped

3-4 tbsp extra-virgin olive oil

2-3 tbsp sherry vinegar

Method

1. Heat a non-stick frying pan and cook pancetta on each side for two to three minutes until crisp. Set aside to cool. Mix together dressing ingredients and season.

2. Arrange mozzarella, tomatoes and artichokes on a serving plate. Tear pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.