By Chef Mark Southon
Herbivore® delivers bright and glossy greens. It coats excellently and makes for a unique savoury flavour.
Olive oil
50g pancetta, sliced into small pieces
1 shallot, finely diced
1 garlic clove, crushed
25g Herbivore®
150g peas
100ml chicken stock
1 spring onion, finely sliced
4 mint leaves
1 baby gem lettuce, shredded
salt and pepper
Method
1. Add some oil into a pot over a medium heat, sweat the pancetta, shallots and garlic together until softened and fragrant
2. Add the chicken stock, and bring to the boil, and whisk in the Herbivore®
3. Add peas and cook for 2 minutes until warm, then stir through lettuce, mint and spring onion
4. Season with salt and pepper, serve once the lettuce has wilted but still vibrant green
Serve and Enjoy!
