Crispy Bacon, Lentil & Avocado Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once hot, add your bacon lardons to the pan and cook for 5-6 min on each side or until golden and crisp

Once the bacon is crisp, add it to a plate lined with kitchen paper and set aside, reserving the pan and any remaining oil

Meanwhile, drain your green lentils

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely lengthways

Return the reserved pan to a medium-high heat and add the drained lentils along with half of your red chilli relish (you'll use the rest later!) and a pinch of salt and pepper

Mix it all together and cook for 1-2 min until warmed through

Whilst the lentils are cooking, add the remaining chilli relish to a bowl along with your cider vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and give it a good mix up – this is your chilli relish dressing

Transfer the crispy bacon to a clean board and chop roughly

Wash your salad, then pat it dry with kitchen paper

Add the warmed lentils to a bowl with the salad and half of the crispy bacon (save the rest for garnish!) and give everything a good mix up – this is your crispy bacon & lentil salad