This quick and easy Warm Tomato, Courgette & Bacon Salad also happens to be gluten-free!

WARM TOMATO, COURGETTE & BACON SALAD RECIPE

Recipe adapted from Angela Casley, featured in VIVA magazine
Photo by Babiche Martens

Serves 4

INGREDIENTS

2 Tbsp foodies extra virgin olive oil
2 medium-sized courgettes, sliced lengthways
3 slices bacon, chopped roughly
300g mixed tomatoes, cut various ways
2 Tbsp thyme leaves
1/4 cup toasted pine nuts
foodies extra virgin olive oil, to drizzle
foodies flaky sea salt, and freshly ground pepper, to taste

METHOD

Step 1
Heat a large frying pan then add 2 Tbsp foodies extra virgin olive oil. Cook the courgettes for 4 or 5 minutes until golden. Set aside. Add the bacon to the pan cooking for a few minutes until beginning to crisp up. Add the tomatoes, tossing until some are softened and others not so much.

Step 2
Mix through the thyme for a couple of minutes. Season with foodies flaky sea salt and freshly ground pepper.

Step 3
Serve warm with a sprinkle of pine nuts and a drizzle of foodies extra virgin olive oil.

Editor's note: for plant-based chefs, you can swap out the bacon for a vegan-alternative: search for an online recipe that uses rice-paper strips dipped into a smoked paprika and liquid smoke sauce—prepare in advance and just add to the dish once cooked. 

← Previous Post Next Post →