Jono & Jules do food & wine

This simple salad makes a tasty main meal.

Bean, Bacon & Spinach Salad – to serve 4

• 12 rashers streaky bacon
• 4 tbsp Sherry vinegar
• few handfuls of roasted red peppers from a jar, drained and sliced
• 2 cans of borlotti beans, drained and rinsed
• bag of baby spinach leaves

Heat a large frying pan and fry the bacon, without adding any extra oil, until brown and crispy. Remove from the pan and drain on kitchen paper. If there is a lot of fat pour some off but leave a tablespoon or so. Tear the bacon into bite-size pieces.

Add the Sherry vinegar to the pan and let it bubble for a few seconds. scraping any crispy bits form the bottom of the pan with a wooden spoon. Add the beans and peppers and season, then stir gently until heated through. Take off the heat and stir through the spinach and bacon.

Drink with: a nice dry but fruity rosé from Provence or a rosé made from Syrah from the northern Rhône.