Grilled Back Rashers & Cucumber Salad with Maple Syrup Dressing

Simple salads that you can whip up in no time! A sweet vs savoury twist for this bacon recipe. A delicious and juicy salad - the maple syrup really brings out the taste of the rashers.
  • Serves: 3 people

  • 300kcal Per Serving

Unsmoked Back Rashers with Atlantic Sea Salt

Unsmoked Back Rashers

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1 packet of Unsmoked Back Rashers
3 heads of baby gem lettuce
1 cucumber, seeds removed and sliced into small moon shape pieces.
½ red onion, sliced
2 red chillies, seeds removed and thinly sliced
1 teaspoon vegetable oil

For maple syrup dressing
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 cup apple cider vinegar
3/4 cup extra-virgin olive oil
Freshly ground black pepper and sea salt, to taste.


To make the dressing, whisk all the dressing ingredients in a bowl and set aside.

Next, heat the oil in a large non-stick frying pan and add the bacon. Cook for 2-3 minutes on each side until golden.

Trim the roots of the baby gem lettuce and separate leaves.

Slice bacon into small strips, mix with all the salad ingredients in a large bowl, add some of the dressing to taste (about 50g) and serve.

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Ours is a story that began almost three quarters of a century ago. At the family home in Arcadia, Athlone, Oliver Carty cooked, dressed, weighed and wrapped his first ham and ‘The Carty Way’ was born.

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