Chickpea, Bacon And Butter Bean Salad - cooking recipe

Ingredients

100 g fresh spinach, washed
125 g bacon, cut into bite size pieces
200 g chickpeas, drained
200 g butter beans, drained
100 g plain yogurt
1/2 lemon, juice of
1/2 garlic clove, crushed (or 3 leaves wild garlic, finely chopped)
handful fresh parsley, chopped
black pepper

Preparation

In a small bowl mix together the yoghurt, lemon juice, garlic, parsley and pepper. Set aside.
Divide the spinach between the two plates.
Fry the bacon until it's almost done, then add the beans and yoghurt mixture. Keep stirring so it doesn't stick or burn and keep on the heat until everything is hot through.
Spoon the mixture over the spinach leaves and stir.