"Another Donna Hay stunner from our magazine collection."
garlic cloves, crushed
fresh thyme leave
mixed salad greens
Use 2 teaspoons of the olive oil in a medium heat frypan to crisp the pancetta. Drain on absorbent paper.
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.
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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Warm Mushroom, Pancetta and Fetta Salad (cont.)