Recipe Detail

Baby spinach, pancetta, avocado and Swiss chard

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 8 slices - pancetta Eight slices
  2. 1 tablespoons - Pine nuts
  3. 2 cups - Baby spinach Two handfuls
  4. 2 cups - Swiss chard Two handfuls
  5. 4 tablespoons - Olive oil
  6. 1 teaspoons - Balsamic vinegar
  7. 2 whole - Avocados Peeled, stoned and diced
  8. 2 tablespoons - Semi-sun-dried tomatoes
  9. 10 whole - Red cherry tomatoes, halved
  10. 10 whole - Yellow cherry tomatoes, halved


- Grill the pancetta until well coloured and crisp. Set aside on kitchen paper.
- Toast the pine nuts in a dry frying pan over a moderate heat until lightly coloured. Transfer to a plate to cool.
- Combine the spinach and chard leaves, season with salt and pepper and toss with the olive oil and balsamic vinegar in a bowl.
- Scatter over the pine nuts, avocado and all the tomatoes. Top with the crispy pancetta and serve.
- Toss the avocado lightly in lemon or lime juice to stop discoloration


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers