Warm salad of bacon, mushrooms and feta



Serves 2

  • 4 rashes of smoky bacon
  • 4 mushrooms
  • 4 slices of feta
  • 3 cherry tomatoes, cut in half
  • 4 large handfuls of washed and dried salad leaves
  • 1 avocado, sliced
  • Rapeseed oil
  • 4 capfuls of cider vinegar
  • Black pepper


Prep time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes

Warm salad of bacon, mushrooms and feta

A warm salad is the bees knees. It’s an interesting combination and you can balance the flavours between crunchy leaves, salty meat or cheese and creamy buttery vegetables. I like to use a simple dressing of oil and cider vinegar but a French dressing or balsamic vinegar will work just as well.


Heat 1 teaspoon of rapeseed oil in a frying pan over a high heat. Add the bacon and mushrooms and cook until brown, stirring every now and again.

Arrange the salad leaves in two bowls and share out the avocados and cherry tomatoes. Once the bacon and mushrooms are ready, place them on top of the leaves while they are still hot. Crumble over the feta and grind some black pepper. Drizzle oil over each bowl and add 2 capfuls of cider vinegar in each.

Enjoy with some toasted DizzleSky loaf or sourdough.



Once you’ve got the hang of it, try mixing it up. Substitute the mushrooms with sweet potato and the feta for Parmesan. Just a note: warm salads are to be enjoyed warm! If you leave it to cool the salad leaves will wilt.”

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