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Autumn apple and bacon salad recipe

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Ingredients (serves 4)

  • 200 grams (dry)of best quality puy lentils
  • 160 grams smoked thick cut back bacon
  • 500 grams English apples washed and 15mm dice
  • 160 grams of soft English goats cheese
  • 80 grams walnuts chopped
  • Half a bunch of chives chopped
  • 200 grams of mixed baby leaves

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  • Boil the puy lentils until just cooked so they still have some bite in them
  • Use thick strips of smoked streaky bacon and slice them in a 6mm dice then dry fry them, drain and allow to cool
  • In a mixing bowl mix the seasonal leaves, lentils and diced apple and drizzle with the dressing of your choice. We recommend some very bitter olive oil and a few drops of white balsamic vinegar
  • Mix all together and divide in to 4 equal plates then scatter the bacon, cheese and chives over each salad

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