Brunch kebab salad

We’ve taken all the best elements of a full English breakfast – sausages, bacon, tomatoes and mushrooms - and incorporated them into this easy brunch kebab salad. Serves 2 in just 20 minutes!

Serves 2 20 minutes EASY

• streaky bacon 4 slices of unsmoked rindless streaky bacon, each one stretched with the back of a knife, then cut into 3
• cherry tomatoes 12, whole
• chestnut mushrooms 4 medium, halved
• sausages 4 fat, good-quality sausages, each cut in half
• mixed leaves a couple of handfuls from a mixed bag
• balsamic vinegar and olive oil 
a splash of each for dressing

Wrap a piece of bacon around each of the mushroom halves and the sausage pieces. Thread alternately with the tomatoes onto 2 or 4 skewers and place under a medium, pre-heated grill or griddle, turning occasionally for about 8–10 minutes.

Divide the dressed leaves between 2 plates and sit the kebabs on top.

Tip: Streaky bacon has a reasonable amount of fat that helps baste the mushroom
 and sausage as they cook. Stretching out streaky bacon stops it shrinking too much under the heat.

More brunch inspiration:

We gave brunch a healthy makeover with our spring onion and potato cakes with smoked salmon, or try baking a batch of breakfast muffins for the week.