We all know that our fascination with brunching is making us all a bit weighty. Or, at least forcing us to sign up for more 'fun' runs than ever before. Hotcakes, fry-ups, thick-sliced sourdough, lattes... Double chin and thunder thighs, meet your maker!
One of my old favourite brunch items was the corn fritters with bacon and avocado from Bills. Though they look so fresh and healthy, one must ask how they get the ingredients to hold together when frying. And the answer is flour. Plenty of plain flour, which is my thighs' arch nemesis.
This salad I dreamt up conjures the taste, texture and excitement of said fritters but with absolutely no guilt or heavy feelings afterwards. There's no need to be pedantic about measurements, but you can use my recipe as a general guide. To serve two people, you will need:
3/4 cup sweetcorn (tinned is fine)
1/2 cup packaged fried shallots (they're in the Asian section at the grocery store)
2 middle rashers of bacon
A drizzle of olive oil
Salt and pepper
1. Start by frying bacon 'til crispy, then leave it to cool.
2. Chop your lettuce into manageable pieces, dice the avocado and prepare your sweetcorn.
3. Once the bacon is cool, toss it together with the lettuce, avocado, corn, shallots, oil and salt and pepper. I like to mash up the avocado a little while I am tossing the salad so it can act as a "binder".
4. Eat and feel smug!