fig and pancetta salad


Enjoy this light and fresh Summer salad for lunch or as a side to BBQ meats. It’s perfect for the sunny days ahead.



  • 150g speck, sliced into batons and cooked crispy
  • 4 figs, cut into quarters
  • 100g baby spinach leaves
  • 100g baby swiss chard leaves
  • 50g walnuts, halved
  • 70g chèvre goats cheese



Arrange the salad leaves in a serving dish, place the figs around the dish and sprinkle with the crispy speck.

Crumble the goats cheese over the top and finish with the walnuts. Dress the salad with a drizzle of extra virgin olive oil and finish with a balsamic glaze or vinegar.


serves 4