Maple And Chicory Bacon Salad

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A hearty bacon salad, with passion fruit to tantalise your tastebuds.

Cook time: 30 mins

Serves: 2

Cooking Skill: Easy

Ingredients

6 maple cured, back bacon rashers
2 sweet potatoes, scrubbed and cut into small cubes
1 tablespoon extra virgin olive oil
Black pepper
2 whole chicory leaves removed
Handful rocket leaves
3 passion fruit, cut in half and seeds sieved but juice and seeds reserved
Zest and juice of 1 satsuma

Method

Step 1

Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.

Step 2

Place the sweet potato on a baking tray in a single layer, drizzle with oil and season. Bake for about 30 minutes until soft. Cool slightly.

Step 3

Preheat the grill to moderate and cook the bacon rashers until crispy. Cool slightly and cut each rasher in half.

Step 4

Place the chicory and rocket into a bowl. Whisk together the passion fruit juice plus 1 tablespoon of the sieved seeds, satsuma zest and juice and oil.

Step 5

Add the sweet potatoes and bacon to the leaves. Toss lightly. Pour over the dressing and serve immediately.

Method

Step 1

Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.

Step 2

Place the sweet potato on a baking tray in a single layer, drizzle with oil and season. Bake for about 30 minutes until soft. Cool slightly.

Step 3

Preheat the grill to moderate and cook the bacon rashers until crispy. Cool slightly and cut each rasher in half.

Step 4

Place the chicory and rocket into a bowl. Whisk together the passion fruit juice plus 1 tablespoon of the sieved seeds, satsuma zest and juice and oil.

Step 5

Add the sweet potatoes and bacon to the leaves. Toss lightly. Pour over the dressing and serve immediately.

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Maple and Chicory Bacon Salad

Maple and chicory bacon salad served in a white bowl.

Ingredients

  • 6 maple cured, back bacon rashers
  • 2 sweet potatoes, scrubbed and cut into small cubes
  • 1 tablespoon extra virgin olive oil
  • Black pepper
  • 2 whole chicory leaves removed
  • Handful rocket leaves
  • 3 passion fruit, cut in half and seeds sieved but juice and seeds reserved
  • Zest and juice of 1 satsuma












Method

Step 1

Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.

Step 2

Place the sweet potato on a baking tray in a single layer, drizzle with oil and season. Bake for about 30 minutes until soft. Cool slightly.

Step 3

Preheat the grill to moderate and cook the bacon rashers until crispy. Cool slightly and cut each rasher in half.

Step 4

Place the chicory and rocket into a bowl. Whisk together the passion fruit juice plus 1 tablespoon of the sieved seeds, satsuma zest and juice and oil.

Step 5

Add the sweet potatoes and bacon to the leaves. Toss lightly. Pour over the dressing and serve immediately.

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