Pea and Lentil Salad

Pea, Bacon and Lentil Salad

Pea and Lentil Salad

How do you make salad better? You put BACON in it! Yes, bacon!

Don’t worry, you can thank me later..

Ingredients – Salad

  • 2 cups of McCain Peas – cooked as per packet instructions
  • 400g tin of lentils – drained
  • 1 red onion – finely sliced in half moons
  • 1 tbs of olive oil
  • 300g of bacon – diced
  • 1 bunch of fresh mint – stalks removed
  • 160g of baby spinach leaves

Ingredients – Dressing

  • 50ml olive oil
  • 2 tbs lemon juice
  • 2 tbs of white vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup fresh mint leaves – finely chopped


  1. Heat 1 tbs of olive oil in a pan over a medium heat, add bacon and cook, stirring occasionally, for 5 minutes or until browned. Remove pan from heat and drain bacon on paper towel.
  2. Place McCain Peas and all salad ingredients into a serving bowl and toss well to combine.
  3. Whisk olive oil with lemon juice, white vinegar, Dijon mustard and finely chopped mint leaves. Season with salt and pepper and toss gently through salad.



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