This Salad is enough for 4 and is really quite filling, we often make it if we’re in late as it’s very quick and easy.

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Thursday

Breakfast
Toast and lemon curd or porridge

Lunch
Cheese roll

Dinner
Spinach salad

Snack
Vanilla biscuits

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Spinach and Bacon Salad
(Adapted from Jamie Oliver’s Comfort book)

Makes 4 Servings

Ingredients

4 slices of bacon
Olive oil
Handful of pine nuts
The crusts from the breads cut into cubes
6 medium pickled onions
2 tablespoons pickling liquor
2 teaspoons Dijon mustard
4 tablespoon virgin olive oil
Freshly ground pepper
4 large handfuls of baby spinach (any salad leaves)

Method

Thinly slice the bacon and put into a large frying pan on a medium high heat with a good drizzle of olive oil.

Fry until golden, adding pine nuts for the last minute, then scoop out with a slotted spoon onto a plate, leaving the bacon fat behind in the pan.

Toast the bread in the fat until beautifully golden on both sides.

Meanwhile, finely slice the pickled onions. In a large bowl, mix the pickled onion liquor with the mustard, extra virgin olive oil, and a pinch of black pepper.

Gently pile the spinach, add the crispy bacon, pine nuts, and pickled onions, then lightly toss everything together.

Add the crispy toast croutons and tuck in.