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Warm Lentil, Pancetta And Feta Salad
Ingredients
- 1 tablespoon olive oil
- 1 medium eschalot, thinly sliced
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 5 slices (80g) pancetta, chopped
- 2 x 400g cans brown lentils, drained, rinsed
- 2 tablespoons white balsamic vinegar
- 3/4 cup fresh flat-leaf parsley leaves, roughly chopped
- 50g low-fat feta, crumbled
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