GREEN PEA AND PANCETTA SALAD
450g freshly shelled green peas
12 slices pancetta
1 cup mint leaves -- halved lengthwise
1/2 cup shaved parmesan cheese
1 1/2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
sea salt
cracked black pepper to taste
Cook the peas in boiling water, for 1-2 minutes or until bright
green and just soft. Drain cool under cold water and drain again.
Grill the pancetta on a tray under a preheated hot grill for 2
minutes each side or until golden and crisp. Combine the peas,
mint, parmesan, olive oil, lemon juice, salt and pepper and toss
lightly to combine. To serve; place a piece of pancetta on each of
4 plates. Top with some pea mixture, another slice of pancetta and
then more pea mixture. Finish with the remaining pancetta
slices.