Calories 200 Fat 19g Saturates 5.1g Carbohydrates 3.7g Sugars 2.9g Protein 1.5g Salt 0.23g
Whizz all the ingredients together in a high speed blender until very smooth. Set aside.
In a small bowl, mix together all the bacon ingredients except the coconut. Toss the coconut flakes in the marinade until thoroughly coated. Spread the coconut bacon out on a baking sheet in a single layer and bake in the oven for 6 minutes. Stir the bacon after this time and return to the oven for another couple of minutes or until dark golden and fragrant. Remove from the oven and set aside. This will crisp up as it cools.
When ready to serve, arrange the lettuce halves on plates or a serving platter. Drizzle the dressing over generously and sprinkle with the coconut bacon and remaining chives. Serve immediately with any leftover dressing on the side.
Creamy Mushroom and Tarragon Soup with Wild Mushroom Bruschetta...