6 slices pancetta
2 balls mozzarella, torn into chunks
6-8 tomatoes, chopped into large pieces
4 boild eggs, quartered
285g jar red capsicum in oil, drained
large handful basil leaves
Gluten free crusty bread, to serve
For the dressing
chives finely snipped
3-4 tbsp extra virgin olive oil
2-3 tbsp sherry vinegar
Serves - 4
Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp.
Set aside to cool. Mix together the dressing ingredients and season.
Arrange the mozzarella, eggs, tomatoes and capsicum on a serving plate.
Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves.
Drizzle with the dressing and serve with gluten free crusty bread.
Recipe adapted from: Good Food