- 150 g Woolworths wood-smoked streaky bacon
- 4 beetroot, peeled and thinly sliced (reserve the leaves)
- 250 g ricotta
- 2 ripe avocados
- 30 g radish sprouts
- 10 g mint
- For the beetroot dressing, mix:
- 1 1⁄2 cups beetroot juice
- 1 T fresh ginger, grated
- 1⁄4 cup olive oil
- 3 - 4 T balsamic vinegar, or to taste
- Sea salt and freshly ground black pepper, to taste
Preheat the oven to 200°C. Grill the bacon for 10 minutes or until crisp, then set aside until ready to serve.
Arrange the beetroot, ricotta, avocado, bacon and radish sprouts on a platter, top with the washed beetroot leaves and mint. Drizzle with the dressing.
Cook's note: This recipe merges the yogi bowl with the iconic Cobb salad. Both usually have styled sections of individual ingredients – mix and match as you please!
Did you know: The Cobb salad was made in Hollywood. Restaurant owner Robert Cobb invented this in 1937 when he felt peckish after closing time at The Brown Derby in Los Angeles. The combo of chopped Romaine lettuce, avo, watercress, tomatoes, cold chicken breast, a hard-boiled egg, chives, cheese, crispy bacon and French dressing, presented unmixed, tasted so good he put it on the menu. It became a Hollywood favourite, with the likes of movie mogul Jack Warner often sending his chauffeur to pick up a takeaway.