Big bacon & egg pie
Not sure what to make your buffet centrepiece? This robust shortcrust bake with sweet peppers and breakfast favourites should do the trick
Easy chopped salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6 - 8
Skip to ingredients
For the cucumber & beetroot
- 1 tbsp toasted poppy seed
- zest and juice 1 lemon
- 1 tbsp olive oil
- 1 tsp golden caster sugar
- 1 cucumberhalved lengthways, seeds scooped out, then sliced
- 250g pack cooked beetrootchunkily diced
For the carrot
- 2 large carrotscoarsely grated
- juice ½ orange
- ½ tsp ground cumin
For the corn
- 340g can sweetcorndrained well
- 1 red pepperdeseeded and diced
- squeeze lime juice
For the avocados
- 2 quite ripe avocadoshalved, peeled, stoned and diced
- squeeze lime juice
Nutrition: per serving (6)
- kcal178
- fat13g
- saturates2g
- carbs14g
- sugars12g
- fibre7g
- protein5g
- salt1.1glow
Method
step 1
For the cucumber and beetroot, mix the poppy seeds, lemon zest and juice, oil and sugar. Tip half into a bowl with the cucumber, the other half into a separate bowl with the beetroot, and mix each.
step 2
Mix the carrot ingredients together, the corn ingredients together and the avocado ingredients together.
step 3
Pile the different elements in strips across a large platter. Cover and chill for up to 2 hrs, or serve straight away.
