Bacon salad with raspberry vinaigrette
Naturally wood-smoked bacon goes so well in this simple but delicious salad, dressed with a raspberry vinaigrette - it’s a must try. You’ll only need a handful of ingredients to make it.
Serves 4
Ingredients
- 200g Bacon
- 50g sun-dried tomatoes
- 120g baby spinach leaves
- 2 tablespoons hemp seeds
For the Raspberry Vinaigrette
- ½ punnet raspberries
- 2 tablespoons honey
- 1 large garlic clove
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Pinch sea salt flakes
- Pinch black pepper
1. Remove bacon from packaging. Cut into three sections – two sections of rashers, and one section of short cut.
2. Heat a large frying pan over medium high heat and cook 200g of the rashers, in batches, until crisp, about 2 minutes on each side. Remove from pan and set aside on a plate.
3. Meanwhile, place raspberries and honey in a small saucepan set over high heat. Bring to the boil, reduce heat and simmer, stirring for about 2 minutes. Set a small sieve over a bowl or small jar, carefully pour in the raspberry mixture into the sieve and using the back of a spoon, press the mixture through the sieve to extract the liquid and the puree.
4. Discard seeds. Peel and crush garlic and add to the dressing liquid along with lemon juice, olive oil, salt and pepper. Whisk well with a fork to combine.
5. Roughly chop sun-dried tomatoes. Place baby spinach leaves in a large salad bowl and sprinkle over with the tomatoes.
6. Arrange crispy bacon on top and sprinkle the salad with hemp seeds. Dress the salad with the dressing, or serve the dressing in a small jar and dress table-side when serving.
