TUNA & BACON CRUNCH SALAD
SERVES 4 PREP 15 MINS COOK 15 MINS
• 300g sourdough bread (½ loaf)
• 2 tbsp olive oil
• 2 rindless bacon rashers
• ½ iceberg lettuce, wedges
• 425g can tuna, drained, flaked
• 250g punnet cherry tomatoes, halved
• ½ avocado, peeled, seeded, sliced
• 50g feta, crumbled
• ¼ cup parsley leaves DRESSING
• ²⁄³ cup buttermilk
• 1 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 baking tray. Season and push to one side. Spread bacon rashers on other side of tray. Bake 10-12 mins until croutons are golden brown and bacon turns crisp.
3 DRESSING In a small jug, whisk all ingredients together. Season to taste.
4 Arrange lettuce wedges on large serving platter. Top evenly with croutons, bacon, flaked tuna, tomatoes, avocado, feta and parsley. Drizzle with half the dressing. Season. Serve with remaining dressing.