Nothing Wasted Salad with Crispy Croutons and Oakpark Lardons
This simple salad is all about using what you already have in the kitchen and making sure nothing goes to waste. Leftover bread is transformed into crispy croutons, while a few fresh ingredients come together for a full‑flavoured, satisfying dish.
Ingredients
- Brennans Wholegrain Pan (leftover or slightly stale works perfectly)
- Oakpark Bacon Lardons (130g)
- Mixed salad leaves
- 1 ripe avocado
- Baby plum or cherry tomatoes
- Cucumber
- Sea salt
- Olive oil
- Balsamic vinegar
Method
- Tear or chop the bread into chunks and add to a hot pan with a drizzle of olive oil. Fry until golden and crisp, then set aside.
- In the same pan, cook the Oakpark bacon lardons until golden and lightly crisp.
- Prepare the salad by slicing the avocado, cucumber, and tomatoes, and adding them to a bowl with the salad leaves.
- Top the salad with the warm croutons and bacon lardons.
- Season with sea salt and finish with a drizzle of olive oil and balsamic vinegar.
Why This Works
- Uses leftover bread instead of throwing it away
- Turns simple ingredients into a flavour‑packed meal
- No waste, no fuss, and no extra shopping needed
A perfect example of how small choices in the kitchen can reduce food waste while still delivering big flavour.
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