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.