Serves 4
Ingredients
8 thin slices pancetta
4 slices sourdough bread (preferably Tartine)
extra virgin olive oil, for drizzling
50g mixed baby salad leaves (include some mustard leaves & watercress if possible)
balsamic vinegar, for drizzling
200g Cais na Tire cheese
2 tsp acacia honey
4 tbsp pomegranate seeds
Method
1. Preheat the oven to 180C. Arrange the pancetta on a parchment lined baking sheet and put another baking sheet on top to keep the pancetta very flat. Bake in the oven to 6-8 minutes until crisp and lightly golden. Remove from the oven and drain on kitchen paper. Leave to cool completely.
2. Heat a heavy-based cast-iron griddle pan until smoking hot. Add the slices of sourdough and cook for a minute or so on each side until nicely charred. You may have to do this in batches depending on the size of your pan.
3. Put a piece of the chargrilled sourdough into each wide rimmed bowl and drizzle with a little of the olive oil. Add a small mound of the leaves and drizzle over a little more olive oil and balsamic vinegar.
4. Using a vegetable peeler, pare long thin slices of the cheese on top of each serving and top each one with two pieces of the crispy pancetta. Drizzle around the edges of each plate with the honey and finish with a little more of the balsamic vinegar. Scatter over the pomegranate seeds to serve.
