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  • Back bacon 75 g


  • Hellmann's Signature Vinaigrette 250 ml
  • Garlic, cloves, roasted and minced 5 g
  • Fresh lemon juice 5 ml
  • Salad pack (lettuce), mixed leaves torn 15 g
  • Sundried tomatoes, halved 30 g
  • Pepper, yellow, cubed 60 g
  • Mozarella (grated), diced 30 g
  • Tin of chickpeas 30 g
  • Black olives pitted and halved 5 g
  • Mint (finely chopped)picked 3 g
  • Coriander, fresh, chopped for garnishpicked 3 g
  1. Bacon:

    • Cook bacon in a frying pan over medium heat until crispy.
    • Place on paper towel to absorb excess fat.
  2. Salad:

    • Place the sundried tomatoes, olives, chickpeas, mint, coriander, peppers and mozzarella into a bowl.
    • Mix through, then add half the chopped bacon.
    • Add salt and pepper to taste. Allow to infuse for 15 minutes.
    • Place the leaves in a base of service bowl.
    • Arrange the salad ingredients on top of the leaves.
    • Dress the salad, then add the remaining crunchy bacon bits.