Pork Easy Side

Avocado, pancetta, herb and meatball salad

Name: Avocado, pancetta, herb and meatball salad
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 6
Ingredients: 8 good-quality pork & herb chipolata sausages, casings removed; 6 flat pancetta slices (see note); 100ml extra virgin olive oil; 2 teaspoons Dijon mustard; 2 tablespoons red wine vinegar; 3 cups watercress, sprigs picked; 2 avocados, chopped; 120g fresh redcurrants, stems removed (see note)

1 rating

55m

15m

Avocado, pancetta, herb & meatball salad

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Give the traditional elements of Christmas a modern twist with this elegant meatball salad side.

8 good-quality pork & herb chipolata sausages, casings removed
6 flat pancetta slices (see note)
100ml extra virgin olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
3 cups watercress, sprigs picked
2 avocados, chopped
120g fresh redcurrants, stems removed (see note)

Method

1.

Roll the sausage meat into walnut-sized balls, then place in the refrigerator for 30 minutes to firm up.
2.

Meanwhile, preheat the oven to 180°C. Line a baking tray with baking paper.
3.

Place pancetta on the tray and bake for 8-10 minutes until crisp. Cool slightly on paper towel, then break into pieces.
4.

Heat 1 tablespoon oil in a frypan over medium heat and cook the meatballs, turning, for 5-6 minutes until golden and cooked through. Set aside and keep warm.
5.

Whisk Dijon mustard, vinegar and remaining 1/3 cup (80ml) oil in a bowl and season. Add watercress, avocado and pancetta, and toss gently to combine.
6.

To serve, arrange salad on a platter and scatter with meatballs and redcurrants just before serving.