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.