Beetroot Carpaccio with Fried Bacon Prunes

1. Wash the lamb’s lettuce and drain thoroughly. Cut the beetroot into wafer-thin slices, place on 4 large plates and sprinkle with a little pepper. Arrange the lamb’s lettuce around the beetroot. Crumble the feta over the top.
2. Cut the bacon into 2 cm wide pieces. Halve the prunes. Fry the bacon in a non-stick pan over a moderate heat without adding any fat until golden brown and slightly crispy. Remove the pan from the heat. Add the prunes, briefly stir fry. Immediately spread the contents of the pan, including the fat, over the beetroot and lamb’s lettuce. Sprinkle with lemon juice and serve immediately.

Tip: ciabatta or wheat bread go well with this.

Additionally, try drizzling Crema di Balsamico balsamic vinegar over the salad as well as, or instead of the lemon juice.