Alive and Cooking

Border Country Salad

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4 strips bacon, roughly chopped
250 g mixed lettuce leaves
80 g fetta, crumbled
3 eggs, beaten
4 small carrots, thinly sliced
2 red chilli, thinly chopped
1 red onion, finely sliced
½ continental cucumber, thinly sliced
1 lime, juiced
4 fresh sage leaves, roughly chopped
60 g unsalted butter
80 g caster sugar (extra for pickling)
Pinch smoked paprika
Extra virgin olive oil


In a deep pan, start melting the butter and tumble in the carrots. Cook until slightly soft, then sprinkle in the sugar. Add a splash of water and reduce until thick and glazed. When ready, add to a bowl with the chilli, fetta and stir to combine.
Add the onion and cucumber to a bowl. Pour in the lime juice, sprinkle in the sage, ½ tsp sugar and a good splash of oil. Set aside for 10 mins.
In the pan with another good splash of oil, fry the bacon until crispy. Remove and set aside.
In the pan, pour in the egg and cook until it just sets and forms an omelette. Sprinkle with smoked paprika and fold in half.
Scatter the lettuce onto a platter, pop the omelette on top, scatter over the carrot mixture and place a good handful of pickled onion and cucumber on top.
Serves 3

Border Country Salad