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Warm Mushroom, Pancetta and Fetta Salad

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“Another Donna Hay stunner from our magazine collection.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Use 2 teaspoons of the olive oil in a medium heat frypan to crisp the pancetta. Drain on absorbent paper.
  2. In a bowl mix the remaining oil, mushrooms, thyme, garlic, salt and pepper and toss to coat. Fry up the mushroom mix in a medium heat pan for 5 minutes, occasionally stirring. Add the lemon juice and cook for a further minute.
  3. Crumble the pancetta and fetta into a large bowl and toss through the salad leaves and mushroom mix. Serve and enjoy!

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