This rocket and roast potato salad with crispy pancetta is the best kind of salad, it’s more of a comfort food salad. Perfect for late summer. I have a feeling that this may well be my last salad recipe for this summer as well, the weather has turned and it feels like Summer is over! The temperatures have dropped and the evenings are definitely getting shorter. But that’s ok cos Autumn is by far my favorite season and I’m looking forward to posting some nice warm autumn food for you.
I guess this salad is halfway between summer and autumn, you could have these roast potatoes cold in this dish but I prefer them warm and the pancetta is great either way. Warm little roast potatoes, crispy pancetta, smooth avocado and juicy cherry tomatoes, what’s not to love?
We fell in love with this salad about 9 years ago when I found it in an old Women’s Weekly book I picked up in my local supermarket in Jersey. I’ve been cooking it ever since then and it has evolved into a different salad with extra ingredients. It is one of only a few salads my husband puts in a special request for and is perfect for dinner or for lunch.
Serves:4 Time: 40 minutes
400g Baby Potatoes, skin on, washed & halved
1 Tbs Extra Virgin Olive Oil
100g Pancetta Slices
250g Ripe Cherry Tomatoes on the vine, sliced in half
15 Kalamata Olives, stoned
1 Small Red Onion, thinly sliced
1 Large Avocado, sliced
100g Fresh Wild Rocket
Handful of Fresh Basil
Black Pepper, freshly ground
For the dressing:
1 heaped Tbs of Pesto
3 to 4 Tbs Extra Virgin Olive Oil
- Pre-heat the oven to 180 degrees C, place the potatoes on a baking tray, add 1 tbs of extra virgin olive oil, toss and roast for about 30 minutes.
- Make the dressing by adding the oil to pest and stir well.
- Cook the pancetta in a non stick pan over a medium heat until browned and crispy, place on some kitchen paper to drain off any excess oil.
- In a large salad bowl add the rocket, some basil leaves, tomatoes, red onion, and olives, mix gently.
- When the potatoes are cooked add them to the salad with the avocado. Brake up the pancetta into large pieces add to the salad and toss gently.
- Serve with some dressing and top with shaved parmesan and black pepper.
Notes: You can use a good quality pesto for the dressing, but if you’d like to make your own check out this recipe here.
*Roughly adapted from a recipe called “Crispy Spicy Pancetta and Roasted Potato Salad” by The Australian’s Women’s Weekly – “Main-Course Salads”.