Name: Bean and bacon salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 bacon rashers, rind removed, chopped; 375 gram green beans, trimmed, cut in half diagonally; 1 large ripe avocado, sliced; 80 gram baby spinach leaves; 1/2 cup toasted walnuts, roughly chopped; 1/3 cup vegetable or rice bran oil; 2 tablespoon balsamic vinegar; 2 green onions, finely chopped; 3 teaspoon wholegrain mustard; 1 clove garlic, crushed; 100 gram feta, crumbled

Ingredients

4 bacon rashers, rind removed, chopped

375 gram green beans, trimmed, cut in half diagonally

1 large ripe avocado, sliced

80 gram baby spinach leaves

1/2 cup toasted walnuts, roughly chopped

1/3 cup vegetable or rice bran oil

2 tablespoon balsamic vinegar

2 green onions, finely chopped

3 teaspoon wholegrain mustard

1 clove garlic, crushed

100 gram feta, crumbled

Method

1.Heat a large frying pan over moderate heat. Add bacon; cook and stir for 4 minutes or until crisp. Drain on paper towels. Transfer to a large bowl.

2.Meanwhile, in a medium saucepan of boiling water cook beans for 3 minutes or until bright-green and tender. Drain; refresh under cold running water.

3.Add beans, avocado, spinach and walnuts to bacon. Whisk together oil, vinegar, onion, mustard and garlic; add to salad. Toss to combine.

4.Spoon salad into serving bowls; top with feta. Serve at once.

You can use lemon juice instead of balsamic. Omit green beans and add 2 cans drained, rinsed borlotti beans.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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