Big BLT salad

Name: Big BLT salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 8 rasher/s Essential British Smoked Streaky Bacon; 250 g Essential Cherry Tomatoes; 2 clove/s garlic, skin left on; 1 tbsp Essential Olive Oil; 1 Essential Baguette, or ½ ciabatta, torn into 3cm chunks; 1 tbsp Essential White Wine Vinegar; 240 g pack Essential Round Beans, trimmed; 4 Essential Little Gem, trimmed and cut into wedges; 1 ripe Essential Avocado, peeled, stoned and sliced; 1 tbsp Essential Reduced Fat British Crème Fraîche; 5 g chives, chopped (optional), or use the green part of 1 salad onion, shredded

A sandwich classic reimagined for supper. A couple of soft-boiled Essential Free Range White Eggs (boil for 6 minutes), halved, would be a great addition to this for heartier appetites. Use asparagus instead of beans when the season arrives.

5 out of 5 stars(1) Rate this recipe

HealthyHigh fibre3 of your 5 a day

Serves4
CourseMain meal
Prepare25 mins
Cook20 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

8 rasher/s Essential British Smoked Streaky Bacon
250g Essential Cherry Tomatoes
2 clove/s garlic, skin left on
1 tbsp Essential Olive Oil
⅓ x 1 Essential Baguette, or ½ ciabatta, torn into 3cm chunks
1 tbsp Essential White Wine Vinegar
240g pack Essential Round Beans, trimmed
4 Essential Little Gem, trimmed and cut into wedges
1 ripe Essential Avocado, peeled, stoned and sliced
1 tbsp Essential Reduced Fat British Crème Fraîche
5g chives, chopped (optional), or use the green part of 1 salad onion, shredded

Preheat the oven to 200°C, gas mark 6. Lay the bacon on a parchment-lined baking tray. Toss together the tomatoes, garlic and oil in another small roasting dish and season. Roast both for 10 minutes, then remove from the oven. Add the bread chunks to the tray with the bacon, and the vinegar to the tomatoes. Roast both for another 10 minutes.
Meanwhile, blanch the beans in a pan of boiling water for 2-3 minutes, then drain and rinse under cold water to cool. Divide between plates with the little gem and avocado, then add the crisped bread bacon rashers, halved.
Remove the garlic from the tray of tomatoes and discard the skin. Mash the cloves with a fork, then stir into the tray of tomatoes with the crème fraîche to make a creamy dressing. Spoon over the salad, scatter with chives or salad onion greens and serve immediately.

Cook’s tip

Any variety of lettuce or tomatoes can be used in this tasty salad – you could even try cutting the gem lettuce into wedges and griddling or roasting them with the tomatoes and bacon. This is a particularly handy trick if the lettuce leaves are looking a little limp and need a bit of rejuvenating.

Typical values per serving when made using specific products in recipe