Preparation
Trim the fine green beans. Cut the red onions into thin wedges. Halve and stone the peaches.
Method
- 1 Blanch the beans in boiling salted water for 2 minutes, until just tender.
- 2 Drain and refresh under cold running water; set aside.
- 3 Heat a griddle pan until very hot. Griddle the bacon slices for 2-3 minutes each side, until crisp.
- 4 Remove from the pan and leave to drain on kitchen paper.
- 5 Griddle the onion wedges for 2 minutes each side, then transfer to the plate with the bacon.
- 6 Cut each peach half into quarters.
- 7 Add to the griddle pan and cook for 1 minute each side. Remove and set aside.
- 8 Pile the salad leaves on a platter or divide among 4 serving plates.
- 9 Break each bacon rasher into 2 or 3 pieces, and arrange on top, with the beans, onions and peaches.
- 10 Scatter over the basil leaves and season with freshly ground black pepper.
- 11 Drizzle over the dressing, and serve with crusty bread and extra dressing on the side, if you like.
1 Review
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Laura
Delicious! Quick and easy to make! Perfect summer salad when you're short on time or wanting to impress!
- Average per serving
- Calories 220.0kCal
- Fat14.8g
- Saturated4.3g
- Salt1.79g
- Carbohydrates10.6
- Sugar9.5g
- Protein11.8g
- Fibre3.9g