Crunchy vegetables and salty bacon; what a delicious combination. A really simple yet satisfying lunch that packs well into a lunch box too.

Serves 2

Salad leaves
1 tbsp fat free vinaigrette
150g green beans, trimmed and cut into 4cm pieces
100g asparagus, trimmed and cut into thirds
Seasoning
3 slices bacon medallions, grilled and chopped or crumbled
2 hard boiled eggs, cut into quarters
Balsamic salad dressing

Toss the salad leaves in a little of the vinaigrette and arrange into 2 bowls.

Steam the green beans and asparagus until just tender (about 4 minutes), remove from the heat and plunge into ice water to stop them cooking more. Drain well.

In a large bowl mix the beans, asparagus and crumbled bacon and season to taste.

Top the salad leaves with the vegetable bacon mix, drizzle with the balsamic dressing, and top with the eggs and a good grind of black pepper.