BLT Inspired Summer Salad

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Add the parcel to the baking tray and roast until soft, 10-12 mins. 

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into 2cm chunks. 

Cut the tomato into 2cm chunks. Halve the lemon.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Drizzle over the honey (see pantry for amount) and turn the bacon rashers to coat both sides. Remove from the heat when done.

IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a large bowl, combine the mayo, juice from half the lemon, smoked paprika, mashed garlic, and sugar for the dressing (see pantry for amount). Season with salt and pepper. This is your smoky aioli dressing.

Taste and add more lemon juice, salt and pepper if needed.