Something a little different for a fresh and simple midweek lunch.
Prep Time- 15 minutes
Preheat the oven to 180 degrees fan.
Firstly, finely chop up and wash the baby gem lettuce using a colander.
Carefully prepare the avocado. Cut around the stone of the avacado and use a spoon to remove the flesh from the skin. Slice up the avacado flesh into thin strips and set aside.
Place a frying pan on the stove and once hot add in the pancetta. Leave the pancetta to crisp up in the pan, stirring occasionally.
Place the walnuts on an oven tray and toast in the oven for 3-4 minutes until lightly toasted.
Once the pancetta is nice and crispy remove from the heat and start to assemble the salad.
Place the baby gem lettuce on a plate with the sliced avacado, top with the walnuts and crispy pancetta. Dress the salad with the Pear & Walnut chutney.