Avocado, Bacon and Cannellini Brunch

NATURALLY smoked, pasture-fed pork can be a healthy addition to your diet from time to time as pasture-fed pork’s fat is high in omega 3. In this recipe, the cannellini beans and avocado provide the gut-healthy fibre (prebiotics) while the pasture-fed bacon is a great source of omega 3. Make sure you also choose naturally smoked bacon. If you really want to go to town with fibre you can add some grilled tomatoes and sautéed mushrooms too. 1 cup cooked and drained cannellini beans

4 strips streaky bacon

1 ripe avocado salt and pepper to taste Blonde Pesto

Cannellini beans can be purchased in a can or jar; drain them well before using them. Alternatively you can soak dry beans overnight, then discard the soaking water in the morning, and cook them until tender in well-salted water. Drain well, then set aside. Lay the bacon strips out on a baking tray and place it under a hot grill in your oven.

It will need approximately 10–15 minutes to achieve the desired crispiness.

While the bacon is grilling, peel and slice the avocado. Once the bacon is ready, remove it from the oven and drain the bacon fat into a pan, then add the cooked cannellini beans to the pan, season with salt and sauté them on high heat for a few minutes in the bacon fat.

Serve plated – sliced avocado, crispy bacon and sautéed cannellini beans with a grinding of fresh black pepper and salt to taste, and a drizzle of Blonde Pesto.

Serves 2