RECIPE BY:

Michael Weldon

TIME:

Prep time 10mins
Cook time 5 mins

INGREDIENTS :

• 1 Punnet of Strawberries, sliced thinly
• 75g of pancetta, cut into strips
• 1 small Red Onion, sliced thinly
• 100g Ricotta, crumbled
• 1 head of butter lettuce, washed and broken into bite sized pieces
• ½ bunch of parsley, leaves picked
• 50g smoked almonds, chopped roughly
• 20mls Balsamic Vinegar
• 80mls Cobram Estate Classic Extra Virgin Olive oil
• Sea Salt
• Black Pepper

METHOD :

• In a dry pan, cook the pancetta until nice and crispy.
• In a bowl, combine onion, parsley, almonds, ricotta, oil and vinegar. Crush 3 strawberries with your hands or fork into the bowl to release their juice, add in pancetta and stir through. Just prior to serving add remaining strawberries and toss through.
• Dress lettuce with salt, pepper and olive oil to create a light coating.
• On a platter layer all the lettuce on the base and top with strawberry mixture.