Bacon, hazelnut and avocado salad

Bored of your usual salad? Try this bacon, hazelnut and avocado recipe.

Ingredients

• 6 single chicken breasts, poached and cooled
• 1 iceberg lettuce
• 2 carrots
• 1 telegraph cucumber or 2–3 Lebanese cucumbers
• 2 spring onions
• 3 handfuls mung bean sprouts
• 1 handful of snow peas
• 50g dried fine rice noodles
• 2 tbsp sesame seeds, toasted
• Salt and ground black pepper
• ¼ cup peanuts, roasted
• 1 handful of mint leaves
• 1 handful of coriander leaves
• Speedy Peanut Sauce
• Instant asian dressing (see below)

Instant Asian Dressing

¼ cup lemon juice
1 tbsp fish sauce
2 tbsp Thai sweet chilli sauce

Speedy Peanut Sauce

½ cup boiling water
½ cup crunchy salted peanut butter
2 tbsp Thai sweet chilli sauce

Instructions

Finely dice bacon and fry in olive oil until crispy. Allow to cool a little. Toss handfuls baby spinach leaves, chopped roasted hazelnuts and the diced flesh of avocados in a large serving bowl. Add bacon and its cooking oil, season with salt and ground black pepper and drizzle with Raspberry Vinegar (see below). Serve immediately.

Raspberry Vinegar (makes  3 ½ cups)

Crush raspberries with a fork and then place in a jar. Cover with white wine vinegar. Leave in a cool place for at least 2 days (it keeps for years and improves with time). Strain before using.

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