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INGREDIENTS
- 1 mini cucumber
- 300g bacon, diced
- 1 tablespoon olive oil
- ¼ red onion, thinly sliced
- 1 avocado, ripe
- 300g garden lettuce
- 200g feta cheese, diced
- 3 sweetcorn cobs, cooked
- 1 handful cherry tomatoes, halved
METHOD
- Switch on stove, set on medium heat. Place a pan and drizzle some olive oil. Once pan is hot, add bacon and sauté until bacon is crispy. Set aside, to cool down.
- Using a potato peeler, slice cucumber into ribbons and dab off any excess water using a kitchen towel.
- In a large bowl, toss in all your ingredients. Refrigerate until you’re ready to serve.
- Enjoy with a salad dressing of your choice.
TOP TIP: add avocado only when you’re ready to serve. Cut it how you prefer and drizzle some lemon juice on it, to prevent discolouring.
