TUNA & BACON CRUNCH SALAD

SERVES 4 PREP 15 MINS COOK 15 MINS

• ½ loaf stale sourdough or Turkish bread

• 2 tbsp olive oil

• 2 rindless bacon rashers

• ½ iceberg lettuce, 8 wedges

• 425g can tuna, drained

• ½ avocado, peeled, sliced

• 250g cherry tomatoes, halved

• 50g feta, crumbled

• ¼ cup parsley leaves

GARLIC DRESSING

• ¹/³ cup buttermilk

• 1 small garlic clove, crushed

• ½ tsp Worcestershire sauce

1 Preheat oven to 180°C.

2 Tear bread into croutons and toss in oil on a large oven baking tray. Season and push to one side.

3 Spread bacon rashers on other side of tray. Bake 10-12 mins until croutons are golden brown and bacon is crisp.

4 DRESSING In a small jug, whisk all ingredients together. Season to taste.

5 Arrange lettuce wedges on a large serving platter. Top evenly with flaked tuna, avocado, tomatoes, croutons, bacon, feta and parsley. Drizzle with half the dressing. Season and serve with remaining dressing.

TO VARY Swap buttermilk in dressing for Greek-style yoghurt mixed with a little mayo. Add a squeeze of lemon or lime juice, if liked.