Place the pancetta onto a baking tray and bake in the hot oven until crisp, then drain on absorbent paper. Bring a large pot of water to the boil. Separately blanch the sugar snaps, green beans and asparagus for about 1 minute each until bright green and crunchy.

Toss the vegetables and rocket leaves in the balsamic dressing. Then top with crispy pancetta and Ballyoak slices.

Serve with warm crusty bread.

A crispy, fresh salad, packed with the beautiful colours of Spring. Perfect served with warm crusty bread.

  • 90g Fivemiletown Ballyoak, cut into
  • thin slices
  • 200g pancetta
  • 100g sugar snap peas, topped and tailed
  • 250g fine green beans, topped and
  • tailed
  • 1 bunch asparagus, cut into 5cm pieces
  • 100g Baby salad leaves
  • 2 Tbsp chopped flat-leaf parsley
  • 2 Tbsp chopped basil
  • 2 Tbsp fat free balsamic dressing