Maple Cured Bacon Spring Salad

cooking time
40 minutes

cooking skill
Easy

serves
2 people

Ingredients

  • 225g (8oz) Maple cured back bacon rashers
  • 4 Small fresh beetroots, scrubbed and quartered (or use pre-cooked variety)
  • Olive oil
  • 5 Radishes, thinly sliced
  • 30ml (2tbsp) Fresh flat leaf parsley, roughly chopped
  • 50g (2oz) Black pudding, roughly cubed (optional)
  • Handful rocket leaves
  • 1 Large spring fresh sage
  • Seasoning
  • 30ml (2tbsp) Olive oil
  • 60ml (4tbsp) Apple juice

Method

Preparation

Preheat oven to 180ÂșC, Gas Mark 4-5.

1

Place raw beetroot quarters onto a baking sheet and drizzle with a little oil. Bake in oven for about 40 minutes until soft.

2

Grill bacon rashers under a hot preheated grill for 1-2 minutes each side or until crispy and golden. Cut rashers in half.

3

Toss together in a bowl the bacon, cooked beetroot, radishes, parsley, black pudding and rocket.

4

Mix together in a screw top clean jam jar the sage leaves, seasoning, olive oil and apple juice. Shake together.

5

Drizzle the dressing over the salad and serve.