A lovely lunch in itself but you could also use it to accompany some sausages, lamb chops, or even roasted cod. Don’t overheat the beans, warm is what we’re aiming for!

Ingredients - serves 4

8 rashers streaky bacon, cut into 1 cm pieces
4 thick slices bread, cut into 1cm cubes
2 tbsp olive oil
4 good handfuls young spinach & rocket leaves (or salad pack)
1 can cannellini rinsed & drained
salt, pepper & few drops of balsamic vinegar to taste

Method

1 Heat a large frying pan and add the bacon pieces, dry frying for 4-5 minutes to golden and crisp. Remove with a slotted spoon. Add the olive oil to the bacon fat and fry off the cubes of bread to golden-crisp croutons then add the drained beans to the pan and toss to warm through - seasoning with salt and pepper.

2 Now scatter salad leaves into a large salad bowl together with the warm bacon, croutons and beans splashing a few drops of balsamic to the salad as you do so. Toss all together lightly and divide between plates to serve immediately before the leaves wilt with the warmth.