- 2 lean bacon rashers
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 100g fresh or frozen pea
- 1 large avocado, cut into small chunks
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 100g roasted chicken, shredded
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 1 celery heart, stalks removed, thinly sliced, leaves reserved
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 tsp chopped tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 5 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
For the dressing
Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it’s crisp enough to crumble easily.
To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.