BLT Inspired Summer Double Bacon Salad

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 mayo, 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.

Enjoy!