- 3 tbsp olive oil
- 2 rashers smoked back bacon
- 1 vine tomato, seeds removed, sliced
- 55g/2oz wild rocket
- 1 tbsp chopped fresh chives
- salt and freshly ground black pepper
- Heat one tablespoon of the olive oil in a frying pan and fry the bacon until golden-brown and crisp, about 4-5 minutes. Remove from the pan and tear each rasher into three pieces.
- Place the bacon into a bowl with the remaining ingredients and stir well. Serve.