Drizzled with a sweet and spicy jalapeño-spiked dressing, this salad is a delicious jumble of texture and flavour. Plump beans, crisp apple, fresh leaves, and salty bacon and feta combine to make every mouthful a delightful contrast.
Place bacon in a cold frypan over high heat and cook for 3–4 minutes on one side until golden brown. Turn and cook for a further 1 minute or until golden and crisp. Transfer to a plate lined with paper towel and set aside.
Finely chop jalapeño chilli and place in a bowl with honey, apple cider vinegar and olive oil.Season with salt and pepper and stir to combine. Set aside.
Drain beans into a colander and rinse under cold water. Remove rind from bacon and chop into bite-size pieces.
Finely chop chives and cut apple into thin wedges, discarding the core.
Place beans, bacon, chives, apple and rocket in a bowl. Crumble over feta and toss gently to combine.
Divide salad between bowls and drizzle with honey jalapeño dressing to serve.