4 rashers streaky bacon, cut into 4cm pieces
1 sourdough roll, sliced
1 cob corn, husk & silks removed
1 tsp extra virgin olive oil
80g mixed lettuce leaves
1 x Riverview Farms Roast Pork, sliced
250g cherry tomatoes, quartered
1 avocado, sliced
½ red onion, thinly sliced
salt & pepper
1 tbs sour cream
1 tbs mayonnaise
1 tbs lemon juice
1 tsp Dijon mustard
1 small clove garlic, minced
For the dressing, combine all ingredients in a small jug and whisk together. Season with salt and pepper and refrigerate until ready to serve.
Preheat oven to 200°C and place bacon and sourdough slices onto a large baking tray. Bake for 7-10 minutes until the bread is golden brown and the bacon is crisp. Cool.
Meanwhile, cook corn over a BBQ or gas flame for 4-5 minutes, turning with metal tongs, until charred and cooked. Transfer to a chopping board and slice kernels off the cob. Toss with olive oil and season.
To assemble salad, scatter lettuce into serving bowl. Arrange roast pork in the centre of the salad and arrange tomatoes, avocado, onion, corn, bacon and toasted sourdough around the bowl. Spoon over dressing and serve.