Sometimes it’s nice to have a simple lunch and this salad does just that. It also uses up some leftover potatoes or you can just leave them out. It has a breakfast kinda vibe. I did my bacon and croutons in the air fryer (love my air fryer) but you can use the oven too.
Ingredients (serves 2)
- 6 rashers of smoked streaky bacon
- 1 slice of bread (stale if possible)
- 1 tbsp olive oil
- 3 leftover new potatoes, sliced
- 6 sun dried tomatoes, sliced
- Small bag of salad, I used rocket
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper
Directions (serves 2)
- Tear the bread into pieces and put in a bowl. Add a tbsp of olive oil and season with salt and pepper.
- Chuck in the air fryer and set the temperature to 185 degrees. Cook for 6 minutes shaking half way. Set aside
- Next add the bacon to the air fryer increase the temperature to 190 degrees and cook for 7 minutes again shaking halfway and set aside
Note – if you are using the oven pre heat to 200 degrees and cook the croutons and bacon together for 7 minutes
4. Mix the 2 tbsp of olive oil with the balsamic vinegar
5. Assemble the salad by sharing the rocket between two bowls. Scatter over the sun dried tomatoes and potatoes . Pour over the dressing and toss. Cut the cooked bacon into pieces and scatter over the salad, finish off with croutons. Enjoy 😊
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