‘A super tasty full salad, with a big nod to Tex-Mex cuisine. Easy to prepare and with the Cheddar Jalapeños, you'll quickly create a truly successful dish'.

1. Mix the two types of lettuce together and store in the fridge until use.
2. Make a simple dressing by mixing the oil, vinegar and some salt and pepper together.
3. Cut the bell pepper into pieces and allow the kidney beans to drain off through a sieve.

Serving

1. Deep-fry the Cheddar Jalapeños at 175°C for about 3:30 minutes. Allow them to rest in a warm place for 2 minutes.
2. Warm the bacon bits in the oven.
3. Fill a deep dish with the mixed salad, kidney beans, pepper and shallot rings.
4. Add a generous sprinkling of the dressing.
5. At the very last second, add the Cheddar Jalapeños and the warm bacon on top.