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Spinach, chickpea and bacon salad

Name: Crunchy vegetable salad with crumbled crispy bacon
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: celeriac bulb, peeled and shredded 1,lemon juice 2T,Dijon mustard 2T,thick mayonnaise 6T,Sea salt and and freshly ground black pepper, to taste ,celery sticks, peeled and thinly sliced 2–3,Woolworths spitzkoppe cabbage, finely shredded ½,radishes, thinly sliced 1bunch,Woolworths streaky wood-smoked bacon 1 x 250 gpacket,Chives, to garnish

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 T olive oil
1 x 200 g pack Woolworths back bacon
3 garlic cloves, sliced
2 t paprika
1 chilli, diced
1 x 400 g can chickpeas, drained and rinsed
4 cups Swiss chard, shredded
Radish, sliced, to garnish

To make the dressing:

1 T fresh coriander, chopped
1⁄2 cup thick plain yoghurt
1⁄2 lemon, juiced
Sea salt and freshly ground pepper, to taste

Method

Heat olive oil in a pan and fry the Woolworths back bacon until crispy, then set aside.

Fry the garlic in the same pan for 10 seconds, then add paprika and diced chilli and toast for 30 seconds over a low heat.

Add the drained and rinsed chickpeas.

Divide the shredded Swiss chard between the 4 bowls and top with the chickpeas and bacon. Garnish with sliced radish.

To make the dressing, blend the chopped coriander with the thick plain yoghurt, the lemon juice and season to taste. Spoon over the salad.

Cook’s note: Substitute baby spinach for the Swiss chard if you like.

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