Warm Lentil, Pancetta And Feta Salad | Recipe Cloud App

Ingredients

• 1 tablespoon olive oil
• 1 medium eschalot, thinly sliced
• 2 teaspoons finely chopped fresh rosemary leaves
• 2 garlic cloves, crushed
• 5 slices (80g) pancetta, chopped
• 2 x 400g cans brown lentils, drained, rinsed
• 2 tablespoons white balsamic vinegar
• 3/4 cup fresh flat-leaf parsley leaves, roughly chopped
• 50g low-fat feta, crumbled