This Kale and Bacon Salad is my new favourite. It's perfect as a mid week main or as a side for dinner with friends. Its fresh and filling, I love how the crispy bacon, chopped walnuts, parmesan and sultanas give it a great texture. The raspberry vinegar is new in one of the farm shops close to my mums house and brings the perfect fruity tart flavour that brings the whole salad together. Definitely worth a go on these warm summer evenings.

INGREDIENTS

300g Kale

1 Cup Walnuts

1/2 Cup Sultanas

1/2 Cup Finely Sliced Parmesan

6 Rashers Bacon

2 Tablespoons Olive Oil

1 Tablespoon Raspberry Vinegar

METHOD

Preheat your oven to 200°C.

Put the bacon on a grill pan and put it in the oven for approximately 15 to 20 minutes until the bacon is crispy.

While the bacon is in the oven roughly chop the kale and toss into a wok with a slosh of olive oil.

Place over a medium heat for few minutes until softened, then take the wok off the heat.

Roughly chop up the walnuts and finely slice the parmesan.

Take the bacon out of the oven and roughly dice.

Add the bacon, walnuts, parmesan and sultanas to the wok.

Toss with the kale, add the raspberry vinegar and toss the salad again.

Serve warm or cold.

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