Lunch salad with black olives

Name: lunch salad with black olives
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 425 g black eyed beans; 1 lemon; 170 g black olives without pit tin can; 1 yellow bell pepper; 4 el (olive oil; 80 g pancetta meats; 400 g mushroom mix yellow pepper, spring onion and parsley; 2 crop baby cream lettuce

Salad with beans, paprika, pancetta and black olives.

Ingredients

Directions

Put the beans in a colander, rinse and drain. Clean the lemon, grate the yellow skin and squeeze out the fruit.
Cut the olives into rings. Halve the peppers, remove the seeds and cut the flesh into strips.
Beat the lemon zest and juice, the olives and the oil into a dressing. Season with pepper and salt.
Heat the oil in a frying pan and fry the pancetta in 3 min. Turn halfway.
Scoop out of the pan with a slotted spoon and drain on kitchen paper. Break into pieces if necessary.
Fry the mushroom mix and pepper bars in the remaining cooking fat for 5 minutes on a high heat.
Add the beans the last minute. Remove from the heat and season with salt and pepper.
Cut the stalk of the baby crooning lettuce and cut into quarters. Remove the leaves and divide the plates.
Spoon the mushroom mixture on top and sprinkle with the dressing. Garnish with the pancetta.