Did you miss me? I slipped away on a three-week holiday! Usually, I write vacation columns in advance so they continue while I’m away. But I forgot to factor in the baby Irishman and how tricky it is to ‘do it all’ with a little one around. After a crazy work week, we left Bermuda in a swirling vortex with so much luggage that the bigger Irishman almost passed out from stress. In my defence, it’s hard to travel light with two teens, a baby and taking on the challenge of three countries in three weeks. But did I really need to bring full-size cosmetics, my entire supplement collection and a hot hairbrush? Perhaps not. (He’s a good man.)

We adventured through Hungary, Spain and Ireland and had some amazing times along the way. I did go through an involuntary social media detox after my phone took flight from the roof of the hire car (I must stop resting it there while packing groceries.) We tracked it to the side of a motorway and because the universe was feeling mean that day, found the case only. The phone itself was presumably in the rocky, watery, bushes far below … as it went flying just as we drove over a viaduct. RIP iphone12, you served me well.

The other little hiccup involved a virus for Atticus and a trip to A&E in Spain with a 104 fever. Oh gosh, I’d forgotten how sad babies are when they are feverish. We were desperate for him to be fighting fit and naughty again. He obliged just in time for his baptism in Ireland, whereupon he shouted at high volume through the service. Sweetly, he was completely silent at the font. I think he would have rather liked to go in for a dip.

Our time in Spain was spent with my Dad’s side of the family, celebrating his 80th birthday. Cooking for 25 is no joke, but I completely escaped the roster. (I like to think it’s because everyone assumed I’d be busy with the baby, not because everyone was afraid I’d give them lentils?) Not having to plan or prep anything for anyone to eat for a whole week was wildly freeing and possibly my favourite part of the trip. The irony is I LOVE cooking! But it was so nice to close that mental tab in my brain for a while.

It was also lovely to be cooked for by others and get a little alternative kitchen inspiration. Towards the end of the week, we were given a salad, full of all the odds and ends that needed to be used up before we left. It was so good, I ended up calling it the “everything” salad, as it had literally everything in it. I promised myself I’d make it as soon as we got home and actually followed through. The bacon/pine nut combo is so good!

If you’re sceptical about salads then I hear you. Trust me, for me to love a salad it has to be loaded with delicious things and this one is. Bacon isn’t on any superfood list I’ve ever seen (sadly), but the fat content of English cut back bacon is dramatically different to American streaky bacon, plus it’s easy to cut off the thick bit of rind without losing all the meat. I found some amazing options in Miles from their British suppliers, so make sure you take a peek there.

However, the bacon is just an accent. I used one of their cooked rotisserie chickens (so tender!) for the main bulk of the protein and to cut down on prep time.

As this salad is higher in fats (bacon, pine nuts, dressing), I personally kept the carbs light and only ate a few potatoes. I cooked the whole bag for the family, but the nice thing about this dish is that you can personalise it and take what you want! You could also skip the potatoes entirely especially if you are having this on a sedentary day. One of my best tips for managing carbs is to ease back on less active days and try and cycle them with your activity. That way, you are more likely to use them for energy purposes rather than allowing them to get stored as fat instead.

Anyway, with or without potatoes, enjoy!

The Everything Salad (serves 4)

Salad ingredients:

4 rashers English cut back bacon

1 bag baby potatoes

1 cooked rotisserie chicken

1 large box of leaves or two heads of romaine

1 bunch spring onions, finely chopped

4 tbsps pine nuts

1 jar marinated peppers, drained and sliced

1 cup green grapes, sliced in half

1 bag or packet of sugar snap peas or green beans

Dressing ingredients:

Extra virgin olive oil

Freshly squeezed lemon juice

Maple syrup

Sea Salt & Black Pepper

Mustard (optional)

Method:

1, Preheat the oven to 400F and line a large baking sheet with parchment paper.

2, Cut the baby potatoes in half and bowl for a few minutes to get them hot and a little tender. Before they are fully cooked, drain well and transfer to the baking sheet.

3, Trim the bacon and lay the rashers across the potatoes. Crack over some black pepper. Bake in the oven for 20 minutes. After 20 minutes remove the bacon and cut into bits with kitchen scissors. If the potatoes are not soft all the way through, give the pan a shake and pop them back in the oven until they are done. Remove and set to one side.

4, Meanwhile, strip the rotisserie chicken and shred the meat, placing it on a board alongside the bacon.

5, Place the snap peas or green beans in a large metal bowl or saucepan and cover with boiling water. Cover the bowl or pan with a lid or a large plate and let them sit for four to five minutes. Drain and then cover with cold, iced water (this helps them keep their green colour and keeps them nice and crunchy!) Drain again, blot dry and keep to one side.

6, In a dry skillet, toast the pine nuts until they have a nice colour. Set to one side. (You can also pop them in the oven in a baking dish but you will need to remove after a few minutes — don’t forget!)

7, Slice the onions, grapes and peppers. Set to one side.

8, Make the dressing by shaking together equal parts of olive oil, lemon juice and maple syrup in a jar. Season with salt, pepper and add in a little mustard (any type, but I love Dijon) if you like it.

9, Allow everyone to assemble their own salads as they wish. Toss and dress. Enjoy!

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda