MEAT RECIPE

Bacon Salsa

INGREDIENTS

9 rashers bacon 
2 pickled jalapeño chillies
juice of 1/2 lemon 
salt
Cobram Estate EVOO
10 chives, finely chopped
toasted bread, drizzled with Cobram Estate EVOO

Equipment:
Traeger grill
Large cast-iron frying pan

- Feeds 4 -

HOW TO MAKE IT

1. Heat your Traeger Grill to 180°C as per the instructions.

2. Place the bacon rashers and jalapeños on the grill beside the pan. Close the lid and cook for another 15 minutes. Once the bacon is cooked, add eight rashers to the pan, reserving the last rasher for the salsa.

3. Dice the jalapeño and reserved bacon and toss into a bowl.

4. Squeeze the lemon juice over the diced jalapeño and bacon and season with a little salt and EVOO.

5. Stir through the chives.