Contrary to popular belief – I do actually try and make an effort to eat well. I can’t live solely on Chocolate Mousse Brownies, Millionaire’s Shortbread & Doughnuts. Despite the fact that I really want to!
Even though I eat far more now than I ever used to, I still have to ‘trick’ myself into eating healthy things. Take this salad for example. It’s seemingly healthy from the outside (not all that appealing to me if I’m honest) but when you look inside? There’s smokey bacon and feta cheese. These two ingredients make anything taste a bazillion times better! Helping me get my “5 a day” (something I find to be unrealistic at best) and making me feel better when I do ram a slice of Ice Cream Cake down my pie hole.
In the spirit of trying to be healthy, here is what you will need to make my “How to train a fussy eater to eat salad” salad.
(Serves 2 as a side for a main course.)
- 2 Slices Smokey Bacon
- 1 Whole Romaine Lettuce
- 1 Sweet Bite Pepper (mini pepper)
- 2 Large Tomatoes or 6-7 Cherry Tomatoes
- 2-3 Spring Onions
- 200g Feta Cheese (I use Apetina)
- Salt & Pepper
For The Dressing
- 2 tsp Maille Honey Mustard
- 1 tbsp White Wine Vinegar
- 1 tbsp Extra Virgin Olive Oil
There are tons of ways to cook bacon but I find this way to be no mess, no fuss & almost embarrassingly easy. Naturally, I wouldn’t have it any other way.
1. Line a baking tray with tin foil and lay on the bacon strips.
2. Place the tray onto the middle shelf in a cold oven & turn up the temperature to 200°C/Fan 180°C.
3. Allow to cook for about 15 minutes, (usually until you can just start to smell it) then turn each slice of bacon over and cook for a further 10mins or so until the fat is crispy. Yeah, non of that god awful stringy fat that a lot of people leave on – crispy. And don’t even think about cutting it off either – that’s where all the flavour is! Crispy.
4. Leave the bacon to one side to cool. When you have done, simply throw away the tin foil & put the baking tray back in the cupboard. No pots to wash either! Win.
Top Tip: When I am making a cooked breakfast on a Sunday morning, which almost always involves bacon, I cook a couple of extra slices in the same way as above. Once they are cooled, I chop them up and store in an airtight container in the fridge for a couple of days and then just toss them straight into this salad. Saves time & effort after a days work when, lets face it, we can’t really be bothered to to anything!
Onto the actual salad.
Slice the sweet bite pepper into small strips.
De-seed the tomatoes and slice the flesh into 1cm pieces. (If using cherry tomatoes, just quarter them & don’t bother de-seeding.)
Trim & slice the spring onions.
Top Tip: Find that you only use a few spring onions and the rest have gone bad by the time you go to use them? Simply trim and slice the whole bunch, allow to dry in the fridge for 20-30 minutes on a plate, then store in the freezer in an airtight plastic tub or plastic bottle. You can use them straight from the freezer in salads. As they’re cut so small, they defrost almost instantly!
Finally, cut the Feta cheese into cubes.
Place all the ingredients into the bowl with the lettuce & season well with salt & pepper.
Using two spoons, toss everything together in the bowl to distribute the dressing evenly.
Then serve alongside some sort of chicken or fish, or whatever you like really!
I Hope you enjoyed this week’s post my lovelies, until next time.