Possum’s Recipe Book

Beetroot Pancetta and Rocket Salad

Serves 2-4

2 sliced pancetta
1 cooked beetroot - sliced
1/3 red pepper – finely sliced
3 cm mature cheese – thinly sliced
2 large handfuls of rocket
Parmesan cheese – grated
Pre-heat non-stick fry pan and cook pancetta until crisp.
Cut cooked pancetta in cubes and set aside.
On individual plates scatter the rocket.
Then share the beetroot, pepper, cheese and pancetta between each plate.
Scatter over the Parmesan and serve.
Cook’s note: this does not need dressing but please serve with a vinaigrette of your choice.