Bacon and egg salad

Tamara West

Good quality, free-range eggs and bacon are the secret to this simple meal.

Ingredients

3 Tbsp	Sour cream
1 Tbsp	Red wine vinegar
2	Anchovies, finely chopped
1	Lime, zested and juiced
1 pinch	Sugar
1	Black pepper, to season
1 handful	Green beans, blanched and sliced
1 bunch	Kale leaves, small
8 rashers	Bacon, grilled, cut into strips (Main)
1 sprinkle	Orange, zest
1 handful	Mint leaves

Directions

1. Make a dressing by mixing sour cream withred wine vinegar. Add anchovies, the lime (zest and juice), sugar and a grind of black pepper.
2. Remove the leaves from the stems of the bunch of kale, and cut leaves into strips. Toss together in a bowl with green beans, bacon, orange zest and mint leaves.
3. Serve with wedges of soft (or hard if you prefer) boiled egg and the dressing.