Mediterranean chicken tray bake
A colourful all-in-one bake bursting with summer flavour
Pea, pancetta & potato salad
Serves 6
Easy
Prep:
Cook:
A little pancetta goes a long way in this vibrant, summer side dish
Skip to ingredients
- 800g baby new potato
- 300g frozen peas
- 140g pancettadi cubetti
- juice ½ lemon
- handful each basiland mint, chopped
Nutrition: per serving
- kcal203
- fat7g
- saturates3g
- carbs27g
- sugars3g
- fibre4g
- protein10g
- salt1.23glow
Method
step 1
Cook the potatoes in a large pan of boiling salted water for 8 mins, or until tender, adding the peas for the final min of cooking. Drain.
step 2
Meanwhile, fry the pancetta in a frying pan until crisp. Remove from the heat and add the lemon juice and some seasoning. Throw the potatoes, peas, basil and mint into the pan and stir together. Just as good served hot or cool.
