HERE'S a quick and easy recipe combining meat, fruit and vegetables for a summer supper for family or friends.
8 rashers of Tulip XXX
2 ripe avocado pears, peeled and stoned
6 small tomatoes, quartered
2 spring onions, sliced
100g/4oz baby spinach leaves
For the dressing:
4 tbsp white wine vinegar
1 tbsp wholegrain mustard
1 tbsp caster sugar
salt and freshly ground black pepper
Method: Grill the bacon under a high heat for 4-5 minutes, turning once until golden and crisp on both sides.
Drain on kitchen paper and cut into bite-sized pieces.
Slice the avocado and place in a large bowl with the tomatoes, spring onions and spinach leaves.
Place the ingredients for the dressing in a small pan. Whisk together and gently heat until warm.
Add warm dressing and bacon to the bowl and toss together. Serve immediately with crusty bread.
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