Caesar-Style Salad with Bacon and Kumara Croutons

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of boiling water to the boil. Bring a full kettle to the boil.
2. Toss kumara, GF Caesar mix, olive oil and diced bacon on prepared tray and roast for 20 minutes. Turn once during cooking. Remove from oven then sprinkle over first measure of Parmesan cheese.
3. Return tray to oven and roast for a further 5 minutes, until cheese has melted, bacon is cooked and kumara is tender. Cool slightly then pull apart to make individual chunks.
4. Place eggs in pot of boiling water and cook for 5 minutes (for soft-boiled eggs). Drain and cool under cold tap. Peel eggs and cut into quarters.
5. Cut asparagus into 2cm pieces. Place in a medium, heat-proof bowl and cover with boiling water. Leave for 1–2 minutes, until bright green and tender. Drain, refresh under cold water and drain again. Season with salt.
6. Prepare remaining salad. Cut or tear lettuce leaves into 3–5cm pieces; dice tomatoes 1–2cm; roughly chop parsley. Place all in a large bowl.
7. Add asparagus and all remaining Caesar salad ingredients to bowl with lettuce. Add bacon and kumara croutons and toss gently to combine. Season to taste with salt and pepper.