Seed Salad With Smoky Bacon and Balsamic Vinegar


  • 1 slice of rye bread
  • 2 tsp Protein World coconut oil
  • 2 rashers of smoked bacon, finely chopped
  • 2 garlic cloves, peeled and minced
  • 1 sprig of fresh rosemary, chopped finely
  • 2 tbsp balsamic vinegar
  • 2 handfuls of spinach
  • 1 red pepper, chopped and deseeded
  • 1 cup of mixed sprouts, such as alfalfa, lentils, mung peas
  • 30g feta cheese

Nutritional Info

  • Per Serving
  • Calories 563
  • Carbohydrates 29.1
  • Fat  35.5
  • Sugar 24.8
  • Protein  46.3
  • Fiber  20g


  • Tear the rye bread and blitz in a food processor or blender. Add the coconut oil to a large non stick frying pan on a medium heat, add the bread crumbs and toast until crispy. Once cooked transfer to a small dish, leaving the pan on the heat
  • Add the chopped bacon and place in the pan with another tsp of coconut oil. Meanwhile add the garlic and rosemary to the pan, then when lightly golden, remove from the heat and add the balsamic vinegar
  • Add the spinach leaves in a serving bowl. Then in a separate bowl add the pepper and toss with all the sprouts, half the breadcrumbs and balsamic dressing, then spoon over the spinach. Sprinkle the remaining breadcrumbs and crumble the feta and serve.