Caesar salad with pancetta

Whip up this easy caesar salad in no time. It’s packed with crisp pancetta and drizzled with a creamy yoghurt dressing.

8

10m

Note: + Cooling time

10m

Ingredients

  • 1/2 Coles Bakery Stone Baked by Laurent Sourdough Baguette, cut into 5mm-thick slices
  • 2 tbs finely grated parmesan
  • 8 slices pancetta
  • 1 tsp ground cumin
  • 1/2 cup (140g) Greek-style yoghurt
  • 1/4 cup (75g) mayonnaise
  • 2 tbs tahini
  • 1 lemon, zested, juiced
  • 4 baby cos lettuce, cut into wedges
  • 300g mixed medley tomatoes, halved
  • 1/2 cup (40g) shaved parmesan

Method

STEP 1

Line a baking tray with baking paper. Heat a barbecue grill or chargrill on medium. Spray baguette slices with olive oil spray. Cook for 1-2 mins each side or until toasted. Transfer to the lined tray and sprinkle with grated parmesan. Set aside to cool slightly.

STEP 2

Cook pancetta on grill for 1-2 mins each side or until just crisp. Cool.

STEP 3

Place the cumin in a small frying pan over high heat. Cook, tossing, for 30 secs or until aromatic. Transfer to a bowl. Add the yoghurt, mayonnaise, tahini and lemon juice and whisk to combine. Season.

STEP 4

Arrange cos lettuce, baguette slices, pancetta, tomato and shaved parmesan on a serving platter. Drizzle with yoghurt mixture. Sprinkle with lemon zest. 

Serve with lemon wedges.

Dietary information

Soy-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.