Bacon, Sugar Snap and Mixed Leaf Salad

Bacon, Sugar Snap and Mixed Leaf Salad

Core recipe

Serves 2

2 whole eggs
350 g fresh green peas, (or sugar snap peas)
3 slices lean bacon, excess fat and rind trimmed
120 g lettuce, (preferably mixed salad leaves)
4 individual spring onions, ends trimmed, thinly sliced
1 tbs fresh mint, chopped
80 g plain yoghurt
1 tsp lemon rind, finely grated

1.	Put the eggs in a small saucepan of water and bring to the boil over high heat. Reduce the heat and simmer the eggs for 12 minutes to hard boil them. Drain and cover eggs with cold water. Set aside to cool.
2.	Meanwhile, cook the sugar snap peas in lightly salted boiling water until tender, approx 2-3 minutes. Drain and refresh under cold water, then set aside. Meanwhile grill the bacon rashers until crispy then set aside.
3.	Arrange the salad leaves and spring onions on two serving plates. Scatter the sugar snap peas and half mint leaves on top. Shell and quarter the eggs and share between the salads.
4.	To make the dressing, mix together the yogurt, lemon rind and remaining chopped mint. Taste and season with salt and pepper. Drizzle dressing over the salads and sprinkle with the bacon rashers. Cook’s Tip: Another time, use snow peas instead of sugar snap peas.