Bacon and Kale Salad

Tip the yoghurt, mayo, lemon juice, garlic and almost all of the cheese into a mixing bowl. Whisk with 2 tbsp of water and plenty of black pepper to make a creamy dressing. Add the kale to the bowl (throw away the tough stalks) and scrunch the leaves to tenderise. Set aside to sit for 20 mins.
Fry the bacon lardons for 8 mins or until golden, then drain on kitchen paper. Add the kale to a platter and sprinkle with more parmesan. Top with the tomatoes, croutons and bacon lardons to serve - perfect!

25 mins

4 serving

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