Warm mushroom, pancetta and feta salad

Ingredients

⅓ cup	Olive oil
8 pieces	Pancetta (Main)
500 g	Button mushrooms (Main)
2 cloves	Garlic
1 tsp	Thyme
1 to taste	Salt & freshly ground pepper
2 Tbsp	Lemon juice
200 g	Feta (Main)
100 g	Salad greens

Directions

1. Heat 2 tsp of oil in a large non-stick frying pan over medium heat.
2. Add pancetta (mild) and cook in batches for 1-2 minutes each side or until crispy. Drain on absorbent paper.
3. Place mushrooms, remaining oil, crushed garlic, thyme, salt and pepper in a bowl and toss to coat.
4. Heat a large non-stick frying pan over medium heat, add the mushroom mixture and cook for 5 minutes.
5. Add lemon juice and cook for a further 1 minute.
6. Place the mushrooms and pan juices in a large bowl and toss with pancetta, feta and salad leaves to serve.