BLT Inspired Summer Salad
with Avocado and Smoky Aioli Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Oregano
2 unit(s)
Garlic Clove
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Avocado
2 unit(s)
Medium Tomato
1 unit(s)
Lemon
6 rasher(s)
British Streaky Bacon
64 grams
Mayonnaise
(Contains: Egg, Mustard)
1 sachet(s)
Smoked Paprika
Not included in your delivery
1 tbsp
Honey
1 tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
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.
When everything's ready, add the potatoes, baby gem, tomatoes and avocado to the dressing and toss through.
Share the salad between your serving plates and top with the honey bacon rashers.
Enjoy!
