1 cos lettuce dark leaves discarded. Pale inner leaves finely shredded
360g (3 cups) frozen peas, cooked
140g celery cut into pea size dice
100g green apple peeled, diced
Juice of 1 lemon
6 rashers of streaky bacon
40g butter
160g (1 cup) pepitas
100g (half cup) brown sugar
Salt flakes
200g fresh ricotta from wheel at deli
100g feta
1 bunch mint chopped
4 spring onions
3 tablespoons olive oil
1 tablespoon sherry vinegar
Method
Lay the shredded lettuce down the middle of a platter
Layer the peas and celery on top
Toss the apple in the lemon juice and sprinkle on the platter
Make the bacon and pepita crunch: fry the bacon in the butter until it is tanned. Throw in the pepitas and let them toast. When some of the pepitas are starting to go golden at the edges, throw in the sugar and let it melt. Keep stirring and a caramel will form from the brown sugar and the pork fat. Sprinkle with salt flakes and spread on baking paper.
Now finish the salad. Crumble over the cheeses. Large like of ricotta. Smaller lumps of feta.
Scatter on the herbs
Dress with oil and vinegar
Smash up the evil pepitas and spread over the top.