Bacon & Roasted Onion Salad

Level: Easy
Serves: 1
Cook for: 25 minutes




  • 1 red onion, cut into wedges
  • 2 tablespoon olive oil
  • A handful of peas
  • 1 teaspoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • 2 slices smoked streaky bacon
  • 1 piece of bread, sliced
  • 1 baby gem lettuce, leaves torn
  • Method:
    1. Heat oven to 220C (200C fan/gas 7). Arrange the onion wedges on one side of a baking tray. Drizzle with ½ tablespoon of the olive oil and season. Put in the oven and roast for 15 minutes.
    2. Meanwhile, cook the peas in boiling water for 2 minutes, drain and rinse in cold water. Set to one side.

    3. Make the dressing by mixing together another ½ tablespoon of the oil, the vinegar, mustard and seasoning. Turn the onions, and put the bacon slices and bread next to them on the baking tray.

    4. Drizzle the remaining oil over the bread. Return the tray to the oven for 12 minutes more, until the bacon and bread are golden.

    5. Put the lettuce and peas in a bowl, add the dressing and toss to combine. Arrange the onion and bread on top. Break up the bacon slightly and scatter over.


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