You Can't Sit With Us Bacon and Avocado Salad
Inspired by Mean Girls
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Sulphites
- Cereals containing gluten
- Rye
- May contain traces of allergens
Crispy bacon, creamy avocado, and Golden Coast high school canteen vibes come together in a bowl Regina George would totally approve of. It’s fresh, fabulous and perfect for anyone living the balanced lifestyle. Just don’t try to sit with us.
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)
160 grams
Sweetcorn
2 unit(s)
Medium Tomato
50 grams
Greek Style Salad Cheese
(Contains: Milk)
1 unit(s)
Avocado
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1.5 tbsp
Olive Oil for the Dressing
1 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Lay the bacon in a single layer onto a lined baking tray.
When the oven is hot, bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once cooked, chop into small chunks and set aside until ready to serve.
Meanwhile, tear the ciabatta into roughly 2cm.
Add the chunks to the bacon tray and pop onto a medium baking tray.
Drizzle with oil, season with salt and pepper and toss to coat well. Spread out in a single layer.
Bake the croutons on the top shelf of the oven until golden, 8-10 mins, then remove from the oven and set aside.
While the bacon and croutons bake, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, remove from the heat.
Cut the tomatoes into 1cm pieces. Cut the Greek style salad cheese into 1cm cubes.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices - you'll fan it out later.
In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the cider vinegar.
Season with salt and pepper, then mix together.
When everything's ready, add half the bacon to the bowl of dressing, along with the baby leaves, tomatoes, sweetcorn, cheese and croutons. Toss to coat.
Share the salad between your bowls. Scatter over the remaining bacon and fan out the sliced avocado on top.
Drizzle over the mayo (see pantry for amount - loosen with a splash of water first if needed) to finish.
