BLT Inspired Summer Salad

Name: BLT Inspired Summer Salad with Avocado and Smoky Aioli Dressing
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 1 sachet(s) Dried Oregano; 2 unit(s) Garlic Clove**; 1 unit(s) Baby Gem Lettuce; 1 unit(s) Avocado; 2 unit(s) Medium Tomato; 1 unit(s) Lemon; 6 rasher(s) British Streaky Bacon; 64 grams Mayonnaise; 1 sachet(s) Smoked Paprika; 1 tbsp Honey; 1 tsp Sugar for the Dressing

with Avocado and Smoky Aioli Dressing

Lily StevensPublished on June 20, 2023

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This BLT Inspired Summer Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

New

Allergens:

Egg

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Oregano

2 unit(s)

Garlic Clove**

1 unit(s)

Baby Gem Lettuce

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

Energy (kcal)623 kcal

Energy (kJ)2606 kJ

Fat34.3 g

of which saturates8.3 g

Carbohydrate67.3 g

of which sugars17.3 g

Dietary Fibre11.9 g

Protein16.7 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Aluminum Foil

•Pan

•Bowl

•Kitchen Shears

Cooking Instructions and Tips

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 and season with salt and pepper. 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.

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

Add the garlic parcel to the potato baking tray to 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 the flesh out onto a board. Cut into 2cm chunks.

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

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

Once 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), then turn the bacon rashers to coat. Remove the pan from the heat. 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 into a large bowl and mash with a fork.

Add the mayo, some lemon juice, smoked paprika and the sugar for the dressing (see pantry for amount) to the bowl. Season with salt and pepper and mix well. Taste and add more lemon juice, salt and pepper if needed.