2 tbsp half-fat mayonnaise
2 tsp Dijon mustard
1 tbsp lemon juice
pinch of golden caster sugar
198 g can sweetcorn, drained
55 g pack of cooked crispy bacon, broken into pieces (reserve 4 whole rashers) – or grill your own rashers
1 iceberg lettuce, shredded
3 large ripe tomatoes, cut into wedges
- Heat oven to 200C fan. Make the dressing in a small bowl – mix the mayo, mustard, lemon juice, sugar and some seasoning. Tip the sweetcorn onto a non-stick baking tray and roast in the oven for 10-15 mins until crispy and golden. Set aside to cool.
- Meanwhile, combine the bacon bits with the lettuce and tomatoes in a large bowl. Add the sweetcorn and coat in the creamy dressing. Divide into 4 portions and top each with a rasher of bacon. The salad will keep in the fridge for up to 2 days without the dressing.