Mushroom, Spinach and Pancetta Salad

Preparation: 10 minutes

Cooking: 15 minutes

Serves 4

150 g thinly sliced pancetta

1/3 cup olive oil

100 g walnut halves, roughly chopped

4 flat mushrooms, sliced

1 lime, juiced

Salt and ground black pepper, to taste

200 g baby spinach leaves, trimmed

1 large avocado, peeled, deseeded and sliced

Crusty bread, to serve

Preheat grill on medium-high. Place pancetta onto grill tray in a single layer and cook for 3 minutes on each side or until browned on the edges. Cool. Break into large pieces. Heat oil in a medium frying pan over medium-high heat. Add walnuts and cook, stirring often, for 4 minutes or until toasted. Using a slotted spoon, remove walnuts to a plate. Add mushrooms to hot oil and cook, stirring occasionally, for 3 - 4 minutes or until tender. Stir in lime juice and season with salt and pepper. Place spinach leaves, avocado, pancetta and walnuts into a large bowl. Add warm mushrooms and pan juices. Toss gently and serve with crusty bread.