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; 6 rasher(s) British Streaky Bacon; 15 milliliter(s) Cider Vinegar; 1 sachet(s) Smoked Paprika; 1 tbsp Honey; 4 tbsp Mayonnaise; 1 tsp Sugar for the Dressing

with Avocado and Smoky Aioli Dressing

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A national favourite, a BLT is so named for its core ingredients - bacon, lettuce and tomato. Here, we've turned it into a warm summer salad, adding roasted potatoes, baby gem lettuce and avocado, along with a smoky aioli dressing to bring everything together.

Tags:

Climate Conscious

Allergens:

Sulphites

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

6 rasher(s)

British Streaky Bacon

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Smoked Paprika

Not included in your delivery

1 tbsp

Honey

4 tbsp

Mayonnaise

1 tsp

Sugar for the Dressing

Nutritional information

Energy (kJ)3229 kJ

Energy (kcal)772 kcal

Fat50.9 g

of which saturates10.7 g

Carbohydrate60.4 g

of which sugars15.3 g

Dietary Fibre10.1 g

Protein21.2 g

Salt1.44 g

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

Utensils

•Baking Tray

•Aluminum Foil

•Pan

•Bowl

•Kitchen Shears

Instructions

PDF

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.

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 both sides.

Remove the pan from the heat when evenly coated. 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 mayonnaise (see pantry for amount), cider vinegar, 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 salt and pepper if needed.

When everything's ready, add the roasted potatoes, baby gem, tomatoes and avocado chunks to the smoky aioli dressing and toss to coat.

Share the salad between your serving plates and top with the honey bacon rashers.