Charred Pea & Lettuce Salad w Bacon, Feta & Mint

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By Team Studio Kitchen

I love all of these ingredients, so why not put them all together? This will add freshness, colour and crunch to any celebration table and the smokiness of the charred vegetables really takes this to a new level. Perfect as part of a festive table.

This is a last-minute assembly as the ingredients will deteriorate once they have been charred, you can however cook the bacon in advance and reserve warm.

Meredith goat cheese is an amazing product here in Australia with soft chunks of cheese marinated in garlic infused oil. Try to find a similar product where you are if this is not available to you.

Time

0

hour

20

minutes

Degree of Difficulty

Easy

Save

0

Portions

6
servings

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Ingredients

Servings

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300g streaky bacon
4tbsp light olive oil
3 baby cos (romaine) lettuces, washed and dried with the outer leaves removed
250g sugar-snap peas, trimmed
1 lemon, cut into 6 wedges (pips removed)
60g baby spinach, washed and dried
120g Meredith goats cheese, crumbled
0½ bunch mint, leaves picked and washed
 q.s. snow pea tendrils, optional
1

Preheat an oven to 180℃ (350℉) and line a baking try with baking paper. Lay the bacon on the tray an, drizzle with a little olive oil, then place in the oven and cook for 10 minutes, or until crispy. Drain on paper towel and set aside.

 

2

Heat a BBQ or cast-iron stove top grill pan to high. Cut the lettuce into quarters lengthways and toss with a little oil and season with salt and pepper. Place them onto the grill and cook each side for a couple of minutes to char. Put aside.

 

3

Toss the sugar snaps in a bowl with a little more of the oil and again season before cooking on the grill to char each side.

 

4

Finish by grilling the lemon wedges on each side as well to get them charred.

 

5

Arrange the charred veg, spinach, bacon and lemon wedges onto a serving platter. Drizzle a touch more oil over the top and crumb the feta over, add the mint and snow pea tendrils, if using, and serve.

 

1
0 hours 0 minutes

Preheat an oven to 180℃ (350℉) and line a baking try with baking paper. Lay the bacon on the tray an, drizzle with a little olive oil, then place in the oven and cook for 10 minutes, or until crispy. Drain on paper towel and set aside.

2
0 hours 0 minutes

Heat a BBQ or cast-iron stove top grill pan to high. Cut the lettuce into quarters lengthways and toss with a little oil and season with salt and pepper. Place them onto the grill and cook each side for a couple of minutes to char. Put aside.

3
0 hours 0 minutes

Toss the sugar snaps in a bowl with a little more of the oil and again season before cooking on the grill to char each side.

4
0 hours 0 minutes

Finish by grilling the lemon wedges on each side as well to get them charred.

5
0 hours 0 minutes

Arrange the charred veg, spinach, bacon and lemon wedges onto a serving platter. Drizzle a touch more oil over the top and crumb the feta over, add the mint and snow pea tendrils, if using, and serve.

Recipe Tags bacon, cheese, lemon, mint