Sunday, February 21, 2010


serves four

1 red pepper, halved and deseeded
4 slices lean smoked back bacon
1 x 420 grams can flageolet beans
1 x 60 grams bag watercress
1 x 60 grams bag rocket leaves

For the dressing:
1 tablespoon olive oil
2 tablespoons balsamic vinegar
a few shavings of parmesan to serve

Heat the grill to high. Place the pepper halves, skin side up onto a baking tray and place under the grill until blackened. Then place in a plastic bag, seal and set aside to cool. Grill the bacon until crisp, then chop into small pieces. Remove the peppers from the bag, peel off and discard the skin then slice the flesh into strips. Toss together with all the other salad ingredients. Mix together the oil and vinegar and drizzle over the salad. Serve topped with a few parmesan shavings.

bacon recipe courtesy of: Diabetes Federation of Ireland, 76 Lower Gardiner Street, Dublin 1, Ireland, Tel: 01 836 3022

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