Winter lamb’s lettuce with bacon

Serves 2

• 400 g lamb’s lettuce
• 1          egg, hard-boiled, finely chopped
• 50 g    streaky bacon, sliced into fine strips
• 35 g    sliced bread, cut into small cubes
• 10 g    pumpkin seeds
• 5 g      fresh chives, chopped
• 2 pcs yellow cherry tomatoes
• 2 pcs red cherry tomatoes

Olive oil, salt and paprika for roasting.

Pumpkin seed dressing

• 50 g     sunflower oil
• 10 g     pumpkin seed oil, Fine Food
• 30 g    apple cider vinegar
• 50 g    crème fraiche
• 8 g      horseradish mustard, strong, Thomi
• 6 g      honey

Salt, pepper, to taste

Method

1. Mix all the ingredients for the pumpkin seed dressing well with a whisk, season with salt and pepper, and set aside.
2. Cut the back bacon into thin strips, then fry in a non-stick frying pan until golden brown. Lift out of the frying pan and leave the bacon fat in the pan. Place the cooked bacon on kitchen paper.
3. Sauté the sliced bread cubes in the bacon fat until golden, add the pumpkin seeds, and toast together. Place on a paper towel.
4. Marinate the lamb’s lettuce with the pumpkin seed dressing, and arrange on a plate. Scatter the crispy bacon, bread croutons with pumpkin seeds, and chopped egg over the salad, then garnish with halved cherry tomatoes and sliced chives.