Black-eyed beans with crispy bacon, coriander and yoghurt

Ingredients

½ Tbsp	Olive oil
50 g	Black eyed beans, either tinned and drained or soaked overnight then cooked for about 1 hour or until tender, and cooled. (Main)
3 pieces	Streaky bacon, free range (Main)
¼ cup	Fresh coriander
2	Vine ripened tomatoes

Dressing

1 clove	Garlic, crushed
1 Tbsp	Greek yoghurt
1 tsp	Lemon juice
1 to taste	Salt & freshly ground pepper
¼ tsp	Coriander seeds, crushed (Main)

Directions

1. Put the beans in a bowl, then either heat a pan and add oil to cook the bacon or turn the grill to high, lay the bacon on a tray and grill until crispy.
2. Cool and roughly crumble.
3. Chop the coriander leaves and stalks, then add to the beans with the bacon. Core and chop the tomatoes and add.
4. To make the dressing, whisk the ingredients together, pour into a small jar and dress the salad before eating.