Warm Salad of Pancetta, Avocado and Roasted Red Pepper

A warm salad featuring charred red peppers, crispy pancetta, avocado, and crunchy homemade croutons tossed in a balsamic dressing.

Easy Lunch Pancetta Avocado Warm Salad

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

44.6g

per serving

44.6 g total

Fat

82.5g

per serving

82.5 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

approximately 2 tsp

Fruits

piece

Avocado

stone removed, peeled and chopped

GrainsCereals

slice

White Bread

rustic, roughly torn

Meat

Pancetta

lardons

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

dash

Olive Oil

for drizzling

Olive Oil

approximately 1 tbsp

Olive Oil

extra for croutons

Vegetables

0.5

piece

Red Pepper

seeds removed, quartered

Method

Preheat the oven to 200°C.

Drizzle the red pepper with olive oil on a baking sheet and roast for 10 minutes until charred.

Fry the pancetta lardons in a pan until golden and crisp, then drain on paper.

Combine the pancetta, avocado, and roasted pepper in a bowl with balsamic vinegar, oil, and seasoning.

Coat bread pieces in olive oil and seasoning.

Bake the bread on a sheet for five minutes until golden-brown.

Top the salad with the warm croutons to serve.