Grilled kidney and crispy bacon on spinach and roast mushroom salad

Grill bacon in the oven until crispy, then remove and rest on paper towels. Cut when cold.

Mix olive oil through the mushrooms, then spread over a baking tray. Scatter the salt over the mushrooms and put into a 200°C oven for 30-35 minutes.

When mushrooms are nearly ready, heat the butter and extra olive oil together in a frying pan, until butter is foaming. Add the kidneys and fry over a high heat, turning after 45 seconds.

Cook for a further 30 seconds, then lift out the kidneys, onto a warm plate.

Divide the spinach leaves between plates. Spoon mushrooms onto the spinach leaves, followed by the crumbled bacon, baby beetroot and lastly the cooked kidney halves.

4 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons dijon mustard
1 teaspoon coconut sugar
3 teaspoons red wine vinegar

Mix the dressing ingredients together thoroughly in a small jug.
Drizzle the well mixed dressing over each plateful of salad, and serve.

prep time:
cook time:4 min
ready in: