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.