bacon and tomato salad
Per serving : 260kCal / Carbs 9g / Protein 11g / Fat 20g
Ingredients
5 rashers bacon, chopped3 tbsp sherry vinegar
2 tbsp olive oil
2 tsp Dijon mustard
100g halloumi cheese, chopped into cubes
1 tsp olive oil
500g heirloom tomatoes, cut into wedges
1 tbsp fresh chives, chopped
How to make it
- Preheat oven to 200°C/400°F/Gas 6. Line a baking tray with baking paper and cook bacon for 20-25 minutes or until very crispy. Once cooked, transfer to a plate lined
- with paper towel to allow some of the oil to absorb.
- In a small bowl, mix together the sherry vinegar, olive oil and Dijon mustard.
- Meanwhile, in a medium sized frying pan, add the tsp of olive oil and halloumi and cook on medium-high heat for 2 minutes on each side.
- Arrange tomatoes on a large plate, toss with sherry dressing and top with halloumi and chives.