A delicious main meal salad, perfect for a simply prepared spring lunch.

Ingredients

• 1 large bag spinach leaves
• 2-3 oranges
• 2 avocados, halved, stoned, peeled and sliced
• ¼ red onion, peeled and finely diced
• 4-5 bacon steaks, diced
• 70 gram packet walnut pieces, optional
• ¼ cup oil
• ¼ cup wine or cider vinegar
• ¼ cup runny honey
• 1-2 tablespoons wholeseed mustard

Method

1. Tear and discard the coarse stalks from the spinach leaves. Wash the leaves and shake well in a clean tea-towel to remove excess water. Arrange on a large serving platter.
2. Finely zest the rind and segment the oranges and arrange on top of the spinach with the avocado slices and red onion.
3. Cook the diced bacon in a dash of oil in a frying pan until the bacon becomes crispy. Add the walnuts, if using, and toss to brown a little. Pour in the oil, vinegar, honey and mustard and swirl to lift any sediment off the pan. Pour over the spinach and toss gently to mix. Serve warm.

Cooks Tips

- As spinach can be purchased in bags, or simply fresh, buy enough to feed 4. If you are not a lover of spinach, use your favourite mix of salad leaves. - When cooking the baocn, pan fry 2-3 finely diced slices of bread to make crispy croutons and add to the salad just before serving so they remain crispy. - When a recipe calls to dice the flesh of an orange to add to a salad or stew, go one step further and segment the orange neatly, just like a chef would do, so that your dish has a touch of style when served.