Method:
1 Heat oil in a frying pan over high heat. Add pancetta, cook 3-4 minutes or until crisp. Transfer to a bowl. Add semi dried tomatoes and drizzle with oil, season with salt and pepper, mix to combine.
2 Combine the herbs with 1 tbs oil, toss to coat leaves. Arrange tomato slices on a plate, top with fetta and pancetta. Spoon over the herbs and oil, season with salt and pepper. Serve.