Caesar Salad with Beans and Bacon

Steps

1. Preheat oven to high grill. Bring a full kettle to the boil. Cook eggs Place eggs in a pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes for soft boiled or 6 minutes for hard boiled. Drain and cool under cold tap. Carefully peel away shells and cut into quarters.
2. Cook bacon Lay bacon in a single layer on a lined oven tray and cook under grill for 6–8 minutes, until golden and crispy or until cooked to your liking. Turn once during cooking. Remove from oven and set aside to cool slightly.
3. Prep and cook beans Place beans in a heat-proof bowl with a pinch of salt. Cover with boiling water and leave for 5 minutes, until bright green and tender. Drain, refresh under cold water and drain again.
4. Prep salad Roughly chop lettuce until you have about 4 cups worth and dice cucumber and avocado 2cm. Place in a bowl with Caesar dressing, half the croutons and first measure of Parmesan cheese.
5. Finish salad When bacon has cooled slightly, roughly chop into bite-sized pieces. Add bacon and beans to bowl with salad and toss gently. Season to taste.
6. Serve Caesar salad topped with egg, croutons, Parmesan and parsley.