1 Cos Lettuce (Washed, Dried and Torn)

12 Slices Pancetta (Grilled until Crisp)

1 small Sour Dough Loaf (Cubed and fried until golden)

3 Hard Boiled Eggs (Quartered)

1 quantity Caesar Salad Dressing

Method

Combine all ingredients. Drizzle over dressing.

3/4 cup Cannellini Beans

2 Red Onions (Finely Chopped)

2 Carrots (Peeled & Grated)

2 Celery Stalks (Finely Sliced)

3 Large Tomatoes (Roughly Chopped)

1L Vegetable Stock

1 Bay Leaf

1 Rosemary Sprig

2 Courgettes or 1 Zucchini (Diced)

100g Green Beans (Trimmed & Cut into 2cm Lengths)

60g Small Pasta Shells

2T Tomato Paste

Method

Saute onion, carrot and celery for 5 minutes or until onion is soft.

Add the cannelini beans, tomato, stock, bay leaf and rosemary sprig and 2 cups of water. Bring to the boil, reduce heat and simmer for 40 minutes.

Add courgettes, green beans, pasta and tomato paste and cook for a further 30 minutes or until pasta is tender.

Notes

For a higher fat version, add sliced pancetta when sauteeing onion and serve with parmesan croutons.

Ingredients

1 x Baby Cos (Leaves Separated and Washed

2 x Lebanese Cucumber (Cut into Long Ribbons)

1/2 Cup Walnuts (Toasted)

12 Slices Prosciutto (Grilled and Broken into Pieces)

2 Large Packham Pears (Each Cut into 8, Core Removed)

1 Quantity Blue Cheese Dressing

Method

Spray pears with oil and grill until just tender. Set aside to cool.

Combine salad ingredients in a bowl and drizzle with blue cheese dressing.

Notes

Substitute prosciutto for pancetta

Ingredients

250g Chicken Thigh Fillets (Cut into bite sized Pieces)

1 Rasher Bacon (Sliced and Fried)

Slivered Almonds (Toasted)

½ cup Croutons

Cos Lettuce

1 Banana (Cut in 2cm Slices and Fried until Golden)

1 Quantity Lemon Honey Dressing

Method

Arrange lettuce on plates. Sprinkle with bacon, croutons and almonds.

Fry chicken in batches until golden and cooked through. Add to salad. Top with banana and drizzle with dressing.