Spinach, Bacon and White Bean Salad


  • 12 rashers streaky bacon
  • 4 tbsp sherry vinegar
  • 2 x 280g jar roasted red peppers, drained and sliced
  • 2 x 400g cans borlotti beans, drained and rinsed
  • 150g bag baby spinach leaves

Cooking Method

1. Heat a large pan and dry-fry the bacon for about 2 mins each side until crispy. Remove and drain on kitchen paper. Keep the fat from the bacon in the pan, add the vinegar and bubble for a few secs before tipping in the peppers and beans. Season and heat through. Toss together the spinach, beans, peppers and bacon, then drizzle with a dressing of your choice.