Cobb salad bowls

SERVES 2 PREP 10 mins COOK 15 mins EASY

2 large free-range eggs

4 rashers streaky bacon

50ml olive oil

20ml cider vinegar

1 heaped tbsp Dijon mustard

2 Little Gem lettuces

½ large ripe avocado, scooped into chunks

3 medium vine tomatoes, quartered

1 medium cooked chicken breast, about 150g, sliced

Bring a pan of salted water to the boil. Add the eggs and simmer for 7 mins. Remove with a slotted spoon and pop in a bowl of ice-cold water. Once cool, gently peel the shell off the eggs and set aside.

Place the bacon on a baking tray lined with foil. Pop under the grill set on high and cook on each side for 4-5 mins or until super-crispy. Leave to cool a little.

Whisk together the olive oil, vinegar and mustard with a good pinch of sugar until thick and glossy. Season generously. Remove the outer leaves of the lettuces and slice each one in half lengthways. Divide between two deep bowls and add the avocado, tomatoes and chicken. Top with the crispy bacon and halved softboiled eggs, drizzle over the vinaigrette and grind over some black pepper.

GOOD TO KNOW folate • fibre • vit c • 3 of 5-a-day • gluten free PER SERVING 744 kcals • fat 57g • saturates 12g • carbs 9g • sugars 8g • fibre 6g • protein 46g • salt 3.2g