Salads don’t seem the obvious choice for feeding boys and firefighters, but this one certainly hit the spot with my lot.
I used up a pot of shredded chicken leftover from the Sunday roast, grilled up a packet of bacon, sliced up cucumber, red pepper and cos lettuce, chucked some croutons in and made a superquick fresh dressing of natural yoghurt, white wine vinegar and olive oil.
For the wee ones I cooked up some pasta as a stand-in for the salty croutons.
I love a bit of a pick and mix approach to salads.
