Bacon, Apple, Blue Cheese and Walnut Market Salad

Meanwhile, tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto another medium baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. Add the lardons to the other side of the tray.

Bake the croutons and lardons on the middle shelf of your oven until golden, 8-10 mins. Once golden, remove from the oven and set aside. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

While everything's in the oven, trim and halve the green beans. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

Quarter, core and thinly slice the apple lengthways (no need to peel).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium, add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Remove the pan from the heat and set aside.

In a large bowl, combine the cider vinegar, wholegrain mustard, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set the dressing aside. 

When the potatoes have cooked for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Once everything's ready, add the baby leaves, apple slices, avocado, green beans, smashed potatoes bacon and croutons to the bowl of dressing and toss together.

Share the salad out between your bowls. 

Scatter over the walnuts and blue cheese to finish. 

Enjoy!