125 g (4 oz) streaky bacon, rinded
45 ml (3 tbsp) salad oil
15 ml (1 tbsp) white wine vinegar
2.5 ml (1/2 tsp) dried oregano
15 ml (1 tbsp) snipped fresh chives
350 g (12 oz) spinach, trimmed
125 g (4 oz) caerphilly cheese, cut into 1 cm (1/2 inch) cubes
50 g (2 oz) spring onions, trimmed and snipped
2 ripe avocados, stones removed, peeled and thinly sliced
45 ml (3 tbsp) salad oil
15 ml (1 tbsp) white wine vinegar
2.5 ml (1/2 tsp) dried oregano
15 ml (1 tbsp) snipped fresh chives
350 g (12 oz) spinach, trimmed
125 g (4 oz) caerphilly cheese, cut into 1 cm (1/2 inch) cubes
50 g (2 oz) spring onions, trimmed and snipped
2 ripe avocados, stones removed, peeled and thinly sliced
method
1. Grill the bacon until crisp. Cool and snip into small pieces.
2. Put the oil, vinegar, oregano and chives into a screw-top jar and whisk or shake well together. Put all the salad ingredients in a bowl, pour over the dressing and toss lightly.
2. Put the oil, vinegar, oregano and chives into a screw-top jar and whisk or shake well together. Put all the salad ingredients in a bowl, pour over the dressing and toss lightly.
serving amount
serves 4
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