Zucchini has some demonic powers of absorbing all oil from the pan. I had to drain the excess fat on paper towels.
Apart from that, the salad is mighty simple and extremely tasty.
I didn't use any sauce because the salad was moist enough for me.
Garlic bread goes perfectly with this salad.
Cook time: 15-20 minutes (or as long as you grill your veggies)
- 1-2 cups rocket (roquette)
- 2- 3 cups iceberg lettuce
- 1 bell pepper
- 1 small zucchini
- 1 cup green olives (stoned)
- 1-2 medium tomatoes
- 2 garlic cloves (minced)
- 2-3 slices pancetta or bacon
- to taste salt and pepper
- 1-2 tablespoons all purpose spice
Wash and dry rocket. Shred iceberg lettuce. Mix both in a bowl.
Slice or roughly chop zucchini. Sprinkle it with all purpose spice or salt and leave for a couple of minutes to release juice.
Chop bacon and fry on low heat. Add minced garlic and fry for 2-3 minutes. Drain bacon on paper towels.
Chop tomatoes and cut olives in half.
Put all ingredients in the bowl. Toss everything together a couple of times.
Serve with garlic bread.