'1 1/4 cup rolled oats'
'1/3 cup olive oil'
'125g bacon, cut into small pieces'
'160g tomatoes, seeded and chopped'
'1/3 cup finely chopped red onion'
'1 cup fresh mint leaves, tightly packed, chopped'
'2 tablespoons vinegar'
'salt and black pepper to taste'
'1 1/4 cup rolled oats'
'1/3 cup olive oil'
'125g bacon, cut into small pieces'
'160g tomatoes, seeded and chopped'
'1/3 cup finely chopped red onion'
'1 cup fresh mint leaves, tightly packed, chopped'
'2 tablespoons vinegar'
'salt and black pepper to taste'
'Cook the oats with water and 1 tablespoon olive oil for 15 minutes.'
'Fry the bacon in a skillet until crispy and golden brown.'
'Remove the bacon from the skillet with a slotted spoon and drain on paper towels.'
'In a bowl, combine the cooked oats, tomatoes, red onion, and bacon
Mix well.'
'Blend the mint leaves, vinegar, and remaining olive oil in a blender until the mint is finely chopped and the dressing is thick.'
'Add the dressing to the salad, mix well, and season with salt and black pepper to taste.'
'Serve at room temperature.'
'Refrigerate for up to 4 days
Portion as desired.'
