Prep and cook time: Up to 30 mins
Serves: 1 – 2
handful of rocket
Few mint leaves
Slices of pancetta
Some pine nuts
A little olive oil and balsamic vinegar
Slices of fougasse
Take a couple of handfuls of rocket and a few mint leaves. Pan-fry a few slices of
pancetta and lightly brown some pine nuts. Lightly toss the leaves in the olive oil
and balsamic vinegar then break the pancetta over the top with the nuts and a few
shavings of Parmesan cheese.
Serve with toasted slices of fougasse bread.