Californian Style Bacon and Avocado Sunshine Salad
with Charred Sweetcorn, Feta and Croutons
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 rasher(s)
British Streaky Bacon
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
150 grams
Sweetcorn
2 unit(s)
Medium Tomato
50 grams
Feta Cheese
1 unit(s)
Avocado
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Mayonnaise
½ tsp
Sugar for the Dressing
1.5 tbsp
Olive Oil for the Dressing
Utensils
Instructions
Preheat your oven to 200°C. Lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. Then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. Bake the croutons on the top shelf until golden, 8-10 mins, then remove from the oven and set aside.
While the bacon and croutons cook, drain the sweetcorn in a sieve. Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Then remove from the heat.
Chop the tomatoes into 1cm pieces. Cut the feta into 1cm cubes. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone, then scoop the flesh out onto a board. Keeping the avocado face down and in tact, cut lengthways into 1cm thick slices - you'll be fanning it out later.
In a large salad bowl, combine the olive oil and sugar for the dressing (see ingredients for both amounts) with the apple cider vinegar. Season with salt and pepper, mix together.
When everything is ready, cut the bacon into bite-size pieces. Add the baby leaf mix, tomatoes, sweetcorn, feta, croutons and half the bacon to to bowl with the dressing. Toss together so the salad is well coated then share out between your serving bowls. Scatter over the remaining bacon and fan out the avocado on top. Finish by drizzling over the mayo (see ingredients for amount - loosen your mayo first with a splash of water if needed). Enjoy!
