Pea, Avocado and Broccoli Salad with Crispy Pancetta and Feta Cheese

I'm all for vibrant colour and this beautiful salad has it in spades. Not a recipe really, more a combination

Red Pepper

Tenderstem Broccoli

Petit Pois

Pancetta

Avocado

First, sit the pepper, just as it is, on a baking tray and bake in the oven set at 200c or thereabouts for 40 minutes then drop the hot pepper into a bowl, cover tightly and allow it to cool in its own steam. When cold the skin will be almost falling off so really easy to remove.

Blanch the tenderstem broccoli in salted simmering water for a minute or so, until cooked but not soft, then drain and drop into very cold water to set its colour bright green

Drop petit pois into salted simmering water for 15 seconds then drain through a sieve. Submerge the sieve still holding the peas into very cold water, again to set their colour bight green.

Lie the pancetta on a baking tray lined with baking parchment and cook in the ovenk until the fat is golden, about 10 minutes. Sit on kitchen paper to cool. It will crisp up as it cools.

Halve the avocado and use a teaspoon to scrape the flesh away from the skin in attractive curls.

Assemble on a large platter, crumbling over some of the pancetta and the feta cheese. Serve with french dressing separately so that guests can help themselves.

Helpful Hints

Adding the french dressing to the salad will dull the colours after a time.

Add cold new potatoes and this becomes a more substantial meal.