Ingredient

• 10 baby coliban (chat) potatoes
• 150g short cut bacon rashers
• 1 tbsp olive oil
• 2 iceberg lettuces (see note
• 4 hard-boiled eggs, peeled, quartered
• 30g feta, crumbled
• Chopped fresh chives, to serve
• 80g (1/3 cup) whole egg mayonnaise
• 85g (1/3 cup) sour cream
• 3 tsp apple cider vinegar
• 2 tbsp buttermilk
• 2 tsp Dijon mustard
• 1 garlic clove, crushed
• 1 tbsp chopped fresh chives

Direction

1. Place potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Set aside to cool slightly. Cut each potato in half.
2. Meanwhile, use a 5cm-diameter star pastry cutter to cut a star out of one of the bacon rashers. Use a 5cm-diameter square pastry cutter a square out of another bacon rasher to create a base for the tree. Chop the remaining bacon into 1cm pieces.
3. Heat the oil in a non-stick frying pan over medium high heat. Add the bacon star and square and cook for 2 minutes each side or until light golden. Transfer to a plate. Add the chopped bacon to the pan and cook, stirring, for 2-3 minutes or until golden. Transfer to plate.
4. To make the ranch dressing, whisk together the mayonnaise, sour cream, vinegar, buttermilk and mustard in a jug. Stir in the garlic and chives. Season.
5. Cut each iceberg lettuce into 15 wedges. Arrange the wedges on a serving platter in a tree shape (use the picture as a guide). Place the bacon star at the top and square at the base.
6. Top the lettuce with the potato, egg and chopped bacon. Sprinkle with the feta and chives.