Avocado, Bacon and Potato Salad

 

Serves 4

Preparation time: 15 mins

Cooking time approx. 20 mins

 

 

 

Ingredients

 

• 5 tbs olive oil

• 170g/6oz bacon lardons

• 3 tbsp balsamic vinegar

• Salt and black pepper

• 340g/12oz new potatoes, cut in half horizontally

• 2 ripe avocado pears

• 1 bag mixed salad leaves

• 4 soft boiled eggs, halved (or poached with runny centres)

• 1 tbsp chopped chives

 

 

 

Method

 

1.  Heat a tablespoon of the oil in a heavy based frying pan, and add the bacon and cook until golden brown. Add the rest of the oil and the balsamic vinegar to the pan, season with black pepper and set aside.

 

2.  Boil the new potatoes in salted water until cooked. Drain and return to the pan. Reheat the dressing and bacon and immediately pour over the potatoes, toss together gently, put the lid back on the pan and allow to sit and absorb the dressing while preparing the remaining ingredients.

 

3.  Peel the avocado and cut into slices. Mix together the salad leaves and the avocado and divide between four plates and then pile the potato and bacon on to the centre of each bed of salad leaves.

 

4.  Finally put the soft boiled or poached egg on the top. Garnish with the chopped chives.

 

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