6oz/175g back bacon, derinded and chopped 1 Tbs. oil 4oz/100g sun-dried tomatoes in oil 14oz/400g canned artichoke hearts 6oz/175g mozzarella 1 avocado lemon juice For the dressing: 4 Tbs. olive oil 1 Tbs. white wine vinegar 1 clove garlic, crushed 1/2 tsp. Dijon mustard salt and freshly ground black pepper
Instructions
1) Fry the bacon in a little oil until crisp. Drain on kitchen paper. Reserve.
2) Cut sun-dried tomatoes into thick strips.
3) Quarter artichoke hearts and cut mozzarella into thin slices. Place these in a bowl with the bacon and tomatoes.
4) Peel and coarsely chop the avocado. Drizzle with lemon juice, then add to bowl.
5) Shake all the dressing ingredients together in a screw-top jar then pour over contents of the bowl. Toss gently to avoid damaging the avocado. Serve immediately.
