Salad Recipes - Warm Spinach and Bacon Pasta

Ingredients

• 176g/1 1/2 cups farfalle

• 6 streaky bacon rashers (slices), rinded and diced

• 225g/8 oz young spinach leaves

• 25g/1/6 cup seedless raisins

• 50g/1/2 cup walnut pieces

• 60ml/4 tbsp walnut oil (or half walnut and half sunflower oil)

• 30ml/2 tbsp cider vinegar

• 2.5ml/1/2 tsp caster (superfine) sugar

• 5ml/1 tsp whole grain mustard

• salt and freshly ground black pepper

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Method:

1. Cook the pasta according to the packet directions. Drain and rinse with cold water, drain again. Place in a bowl.

2. Dry-fry the bacon until crisp. Remove from the pan with a draining spoon and add to the pasta.

3. Wash the spinach in several changes of cold water. Pat dry on kitchen paper then tear into small pieces and add to the pasta with the raisins and walnut.

4. Blend the remaining ingredients into the bacon fat in the pan with a little salt and lots of pepper.

5. Bring to the boil, stirring, and pour over the salad. Toss well and serve straight away.