Bacon, Caramelised Onion and Pea Salad

• red onion↗1

  cut into 8 pieces, root left whole

• olive oil↗2 ст. л. tbsp

  plus extra for drizzling (optional)

• peas↗жменя

  (fresh or frozen)

• sherry vinegar↗1 ч. л.
• Dijon mustard↗1 ч. л.
• smoked streaky bacon slices2
• piece of bread1

  cut into cubes

• Baby Gem lettuce leaves↗1

  leaves torn

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C with convection, gas 7). Spread the red onion wedges on a baking tray, leaving them in ring shape, drizzle with ½ tbsp olive oil, season with salt and black pepper. Roast for 15 minutes.

2. 2

   Meanwhile, drop the peas into boiling salted water, cook for 2 minutes, drain and quickly rinse with cold water to preserve the bright colour. Set aside.

3. 3

   Make the dressing: in a small bowl whisk together ½ tbsp olive oil, 1 tsp sherry vinegar, 1 tsp Dijon mustard, add salt and ground black pepper to taste. Flip the onions, and on the other side of the tray arrange the smoked bacon slices and bread cubes, drizzle them with the remaining oil. Return the tray to the oven for another 12 minutes, until the bacon and bread develop a golden crust.

4. 4

   In a large bowl combine the lettuce leaves and peas, drizzle with the prepared dressing and toss gently. Top with the caramelised onions and crunchy bread cubes, crumble the bacon into small pieces and sprinkle over. If desired, drizzle a little more olive oil and serve immediately.