Bacon and Egg Salad

Ingredients

• 4 rashers bacon (200g)
• 2 pita breads
• 1 bunch well washed spinach, discard outer leaves and stalks
• 2 red skinned apples, cut into wedges
• 3 sticks celery, sliced
• 2 cups cherry tomatoes OR 5 tomatoes, cut into slices
• 4 eggs, lightly poached

Dressing
2 Tbsp oil
1/4 cup lemon juice or vinegar
1 tsp poppy seeds
1 Tbsp sugar
freshly ground black pepper

Remove rind and visible fat from the bacon. Cut into 2 cm squares. Lightly fry in a non-stick fry pan or microwave on high power for 2 - 3 minutes or until cooked. Split the pita breads, toast, and cut into triangles/wedges. Arrange the spinach leaves on a plate and add the apples, celery and tomatoes. Add the bacon and pita bread. Top with the egg. Pour over the dressing. Serve immediately. Serves 4.