In this side dish, salty bacon is balanced by sweet blueberries. The crisp of the bacon complements the creamy avocado and Greek style cheese, and the red wine vinegar cuts through these mild flavours, making for a side dish that's simple yet impressive.
6 rasher(s)
British Streaky Bacon
1 unit(s)
Avocado
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
125 grams
Blueberries
1 tbsp
Olive Oil
½ tsp
Sugar
a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once the oil is hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Transfer the bacon fat from the pan into a large bowl.
a) While the bacon cooks, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
b) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
c) Crumble the Greek style salad cheese into small pieces.
a) Add to the bowl of bacon fat the red wine vinegar, olive oil and sugar (see pantry for both amounts). Season with pepper.
b) Chop the bacon into bite sized pieces.
c) Add the lettuce, avocado, blueberries, and three qaurters of the cheese to the dressing, then toss to coat.
d) Pop the salad into your serving bowl and sprinkle over the remaining cheese to finish.
Enjoy!