🥘 Carole’s avocado, feta and baby spinach salad…

Ingredients:

For your vinaigrette

• 125ml extra-virgin olive
• 3 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic, 1 chopped or pressed
• sea salt and black pepper

For your salad:

• 1 garlic clove, halved (optional)
• 1 bag mixed salad leaves
• 1 bag baby spinach
• 1 large ripe avocado, peeled and chopped
• big handful of black grapes, halved
• 1/2 block feta (we used M&S Greek Feta)
• Extra-virgin olive oil
• 4 slices streaky bacon, chopped

Step by step:

Step 1

Make your vinaigrette. Pour the extra-virgin olive oil into a glass jug or jar. Add the white wine vinegar and mustard.

Add the garlic and whisk it all together in the jug, or shake it in the jar.

Season to taste with sea salt and black pepper.

The vinaigrette will keep in the fridge for a week.

Step 2

Make the salad. Take a large salad bowl and wipe the sides with the halved garlic clove. Tip in the salad leaves and baby spinach and toss the leaves so they pick up a hint of the garlic.

Add the avocado, grapes and feta cheese.

Meanwhile cook your bacon so it’s nice and crispy. Set it aside on kitchen towel.

Top the salad with the chopped bacon and serve with a drizzle of oil and your own vinaigrette.