Ingredients

• 1 apple
• cored and cut into 1cm/½in rounds
• 1 tbsp icing sugar
• 30g/1oz butter
• melted
• 85g/3oz bacon
• chopped
• 1 thick slice white bread
• cut into cubes
• 2 tbsp olive oil
• salt and freshly ground black pepper
• handful each fresh parsley
• coriander and basil
• leaves torn
• 2 tsp wholegrain mustard
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 1 free-range egg
• poached
• to serve

Directions

• For the salad
• dust the apple rings with icing sugar and drizzle with melted butter. Heat a griddle pan and griddle the apple rings for 2-3 minutes on each side
• or until lightly charred and softened.
• Place the bacon pieces into a frying pan and fry until crisp
• then remove from the pan and set aside. Add the cubed bread
• olive oil and seasoning to the pan and fry for five minutes
• or until crisp.
• Place the bacon and croutons into a bowl with the herbs and mix well.
• For the dressing
• mix all the dressing ingredients together in a bowl. Pour over the salad and mix well.
• To serve
• place the chargrilled apples onto a plate
• top with the dressed salad and finish with a poached egg.