I’d never heard of this salad before, but loved the idea of it. I love American salads and side dishes as there are SO many different areas and influences to the ingredients because of the diverse history. This was fresh, sweet, crunchy and the pancetta added another depth of flavour.

Ingredients (serves 2)

• 1 cup of edamame beans, thawed if frozen
• 1 cup or tin sweetcorn, thawed if frozen
• 6 cherry vine tomatoes, quartered
• 1 tub of sweet roasted peppers, or one large jarred chopped
• Handful of mixed beans sprouts
• 1 red chilli, de seeded and finely chopped
• 75g smoked pancetta cubes
• 1 tbsp good olive oil
• 1 tsp cider vinegar (or red or white wine vinegar)
• 1 tsp red pepper flakes
• Good pinch of salt and fresh pepper
• Small bag of rocket leaves

Directions

1. Heat a frying pan until hot I don’t add oils as plenty of fat comes out of the pancetta. Cook the pancetta for a few minutes until nice and crispy. Remove from heat.
2. In a bowl add all of the ingredients, tip in the pancetta along with any fat that has come out. Give it a good toss and serve on top of the rocket. Enjoy 😊