250g rindless bacon, finely chopped
2 cups frozen green peas
2 x 450g cans diced beetroot, drained
½ iceberg lettuce (about 350g), shredded
6 hard-boiled eggs, peeled, coarsely chopped
2 x 250g punnets baby roma tomatoes, halved
2/3 cup sour cream
½ cup thousand island dressing
1 tablespoon lemon juice
2 green spring onions, thinly sliced
Salted potato crisps, to serve
Heat a non-stick, frying pan over a medium to high heat. Add bacon. Cook, stirring frequently for about 3 to 5 minutes, or until crisp and light golden. Drain on absorbent kitchen paper. Cool.
Add peas to a large saucepan of boiling water. Return to boil. Boil for 1 minute. Drain. Rinse under cold water. Drain well.
Spread beetroot over the base of a large, glass serving bowl (16-cup capacity). Layer lettuce over top, followed by peas, eggs and tomatoes.
Whisk sour cream with dressing and juice in a medium jug. Season with salt and pepper.
Spoon dressing over tomato layer. Sprinkle with combined onions and bacon. Top with a handful of crisps.