Name: Apple, Pancetta and Shiso ‘Za’atar’ Recipe
Ingredients: 2 little gem lettuces, quartered; 4 tbsp olive oil; 3 ½ oz pancetta or lardons; 2 tart apples; 3 tbsp red wine vinegar; 1 tbsp Dijon mustard (optional); 10 leaves shiso, thinly sliced if large; 3 tbsp sesame seeds, toasted in a dry pan; 2 tsp sumac; Sea salt and freshly ground black pepper

Description

Make your own za’atar!

Ingredients

Scale

2 little gem lettuces, quartered
4 tbsp olive oil
3 ½ oz pancetta or lardons
2 tart apples
3 tbsp red wine vinegar
1 tbsp Dijon mustard (optional)
10 leaves shiso, thinly sliced if large
3 tbsp sesame seeds, toasted in a dry pan
2 tsp sumac
Sea salt and freshly ground black pepper

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Instructions

Heat a dry frying pan over a high heat and sear the two cut sides of the little gem quarters: you’re looking for quick charring while retaining crunch. Remove from the drying pan and arrange on a platter. Add the oil to the pan and cook the pancetta for about 5 minutes until golden and it has released its fat.
Meanwhile, thinly slice the apples (equatorially rather than polar), remove the seeds and scatter the slices over the lettuce. Take the pan off the heat and use a slotted spoon to lift the lardons onto the gems, keeping the oil in the pan.
Stir the vinegar and mustard into the oil in the pan and drizzle over the salad. Sprinkle the shiso, sesame seeds and sumac over the salad, and season generously with salt and pepper.