Recipe Detail

Minted petit pois and Swiss chard with lardons salad

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Number of Servings:


  1. 6 slices - 6 slices of streaky bacon or pancetta (each slice cut in half)
  2. 200 grams - Frozen petit pois
  3. 1 cloves - Garlic , peeled and crushed with a little salt
  4. 1 bunches - Mint Finely chopped
  5. 1 whole - Small red onion Peeled, halved and thinly sliced
  6. 200 grams - Swiss chard or baby spinach
  7. 1 whole - Lemon juice Juice of one lemon
  8. 500 grams - Feta cheese Cut into chunks


- Heat a dessert spoon of olive oil in a frying pan and cook the bacon lardons over a moderate heat for 3-4 minutes, or until they start to crisp up.
- Defrost (you can plunge the unopened bag into warm water for 30 minutes) the petits pois and mix with the garlic, mint, red onion and chard.
- Dress with the garlic, mint, red onion and 4 tablespoons olive oil, and season with salt, pepper and lemon juice to taste. Add in the bacon and sprinkle the feta on top


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