Warm Irish Garden Salad with Bacon, Mango and Chilli Dressing.


    - 4 slices Quality Assured dry cured bacon
    - 12 green beans
    - 1-2 carrots, grated
    - 4 tomatoes, sliced
    - 2 apples, diced
    - 2 beetroot, boiled and sliced
    - 2 cloves of garlic or garlic chives
    - 25ml Donegal Rapeseed Oil
    - Bunch of basil leaves
    - Freshly ground black pepper


    - 1 small mango, pureed
    - 1 tbsp of Irish honey
    - 1 tbsp of Donegal Rapeseed Oil infused with Lemon
    - 1 tbsp of Donegal Rapeseed Oil infused with Chilli
    - Twist of fresh black pepper
    - 90ml of Donegal Rapeseed Oil



    1: Puree the mango in a blender with Honey, Donegal Rapeseed Oil infused with Lemon and infused with Chilli. Pour into a bowl and season with a twist of black pepper.

    2: Slowly add Donegal Rapeseed Oil Classic while whisking all the time.



    1: Pan fry and slice when cooked.



    1: Blanch the green beans for 2 minutes in boiling water. Refresh in cold water.

    2: Heat a pan, add the oil and sweat the garlic and onion.

    3: Add the grated carrot and diced apple to warm slightly.

    4: Add the sliced tomatoes and beetroot.

    5: Add the green beans, cooked diced bacon and some of the dressing.

    6: Season with pepper.

    7: Serve it up with fresh basil leaves and drizzle with the remainder of the dressing.

    Top Tip

    Dressing will keep in the fridge for up to 8 weeks. Try brushing it on to chicken or pork prior to cooking.

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    Rhonda Laird

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