BLT Inspired Summer Salad
with Avocado and Smoky Aioli Dressing
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.
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
1 unit(s)
Avocado
2 unit(s)
Medium Tomato
6 rasher(s)
British Streaky Bacon
64 grams
Mayonnaise
(Contains: Egg, Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Smoked Paprika
Not included in your delivery
1 tbsp
Honey
1 tsp
Sugar for the Dressing
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 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. 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 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.
