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Rocket salad with roast onions, new potatoes, pancetta, olives and pine nuts
Serves 4 Starters and mains
Ingredients
- 175g or 1 large pink onion, sliced into 8 wedges
- 5 sprigs lemon thyme
- 2 tbsp olive oil
- 350 salad potatoes, such as Vivaldi
- 1/2 small lemon
- 1/2 tsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 100g pancetta slices
- 8 Kalamata olives, sliced lengthways from the stones
- 4 tbsp toasted pine nuts
- 75g wild or domestic rocket
Method
Preheat oven to 200C/400F/Gas 6. Line an oven dish, large enough to hold the onion wedges, with a large sheet of foil. Add the onions, a good sprinkling of salt, the sprigs of thyme and 2tbsp of the olive oil. Wrap the foil over to make a secure parcel and cook for 30-45 minutes.
Transfer the onions to a serving dish using a slotted spoon and pour their juices into a small bowl. Whisk in the lemon juice, mustard and extra virgin olive oil to make your dressing.
Cook the potatoes whole in boiling salted water for 12-15 minutes until just soft. Meanwhile, grill the pancetta for a few minutes taking care not to burn it. Remove and crumble into the dish when cool, and slice the potatoes how you like, adding them to the dish.
Toss with the dressing, then fold in the olives, pine nuts and rocket. Finish with black pepper and serve immediately.
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