Hot and Cold Summer Salad

This hot and cold salad is a summer staple. Its super easy and fast to make and it looks wonderful on a big plate to share with loved ones. You can serve this as a meal of its own or as part of a BBQ or as a starter. If you have veggie friends like me, you can replace the Bacon with Tuna or fried Tofu for them.
What you'll need

Handful of baby tomatoes
½ cup of fresh peas
5 rashes of Streaky bacon
5 Roast Garlic cloves
1 tbsp White Balsamic
1 tbsp Blasamic Vinegar
3 tbsp Olive Oil
1 tbsp Tomatoe Puree
2 Eggs
1 Endvie Bulb
1 tbsp Chopped Chives
small bunch of Parsely for decoration
2 tbsp Capers

  1. Fry the Bacon and slice lengthways into thin strips.
  2. Keep the bacon pan (it will add flavour) and heat a tbsp of Olive Oil and dark Balsamic vinegar in a pan and toss the baby Tomatoes, Capers, Salt and Pepper around until the skin of the tomatoes start to brown and break open.
  3. Dress the fresh Peas with the Puree, Chives, Roast Garlic, White Balsamic Vinegar and Season.
  4. Boil the Eggs until they have a soft but don’t have a completely wet yolk. I tell this by placing the eggs in boiling water and then removing them after  3-4 mins, the egg should start to dry in patches after about 10seconds.
  5. Open the Endive leaves and lay them on your plate, fill each one with the peas first then the warm tomato and caper mix, then the quarters of boiled eggs, garnish with sprigs of parsley and Bacon.