BLT Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C.

Step 2

Wash the potatoes, and halve if large. Put in a roasting tin and toss with oil. Season and roast for 40 minutes.

Step 3

Wash and chop the lettuce into a large bowl.

Step 4

Wash and halve the cherry tomatoes and add to the bowl.

Step 5

Halve and chop the avocado flesh. Add to the bowl.

Step 6

Finely chop the sprig of rosemary.

Step 7

Finely chop the shallots and garlic.

Step 8

At 40 minutes, add the rosemary to the roasting tin and shake, getting the potatoes nicely covered. Roast for another 5 minutes.

Step 9

Add oil to a large frying pan and cook at a medium heat. Add the bacon and cook gently for five minutes, letting the edges go crispy.

Step 10

Add the shallots and cook for another two minutes.

Step 11

Add the garlic and cook for another minute.

Step 12

Add 1 tbsp red wine vinegar. Let it bubble to nothing, then season with black pepper and scrape everything into the tin with the potatoes. Add to the salad bowl.

Step 13

In a small bowl, stir together. 1 1/2 tsp wholegrain mustard, 1 tbsp oil and 3 tbsp red wine vinegar. Pour over everything and mix.