4 rashers bacon, rind removed, cut into 5cm pieces
1 bunch broccoli
3 eggs, hardboiled
2 small avocadoes, diced
Iceberg lettuce leaves
250g sourdough torn into 2cm pieces
100g sour cream
3 cloves garlic, skin on
2 tsp seeded mustard
1 tbsp lemon juice
1 tbsp red wine vinegar
Salt and pepper
50g rocket leaves or salad leaves
Grated parmesan, to serve (optional)
Preheat oven to 180 degrees. Place bread, garlic and bacon on a baking tray lined with baking paper. Bake for 20 minutes until bread and garlic are golden and bacon is crisp. Cut broccoli pieces into 3cm pieces and cover with boiling water to blanch for 3 minutes. Drain and dry with paper towel. Leave to cool. Combine sour cream, crushed roasted garlic (skin removed), seeded mustard, lemon juice, red wine vinegar and season well. Place iceberg lettuce leaves on plates then top with quartered hard boiled eggs, broccoli, avocado, sourdough croutons and then twisted bacon rashers. Drizzle over roasting juices then dressing and then grated parmesan (if using).
Omit bacon and follow recipe as above.