2 tbsp olive oil, plus extra for drizzling (optional)
handful of peas (fresh or frozen)
1 tsp sherry vinegar
1 tsp Dijon mustard
2 slices smoked streaky bacon
1 slice of bread, cut into cubes
1 Baby Gem lettuce, leaves torn
Heat oven to 220C/200C fan/gas 7.
Arrange the onion wedges on one
side of a baking tray. Drizzle with
½ tbsp of the olive oil and season.
Put in the oven and roast for 15 mins.
Meanwhile, cook the peas in
boiling water for 2 mins, drain and
rinse in very cold water. Set aside.
Make the dressing by mixing
together another ½ tbsp of the
oil, the vinegar, mustard and seasoning. Turn the onions, and put
the bacon slices and bread next to
them on the baking tray. Drizzle the
remaining oil over the bread. Return
the tray to the oven for 12 mins more,
until the bacon and bread are golden.
Put the lettuce and peas in a bowl,
add the dressing and toss to
combine. Arrange the onion and
bread on top. Break up the bacon
slightly and scatter over. Drizzle with
a little more olive oil, if you like, and
eat straight away.