- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Easy
Look forward to lunch time with this classic combination of bacon, lettuce, avo and tomato dressed up with a fresh new pumpernickel twist
Ingredients
- 250g cherry truss tomatoes, cut into portions
- 4 middle bacon rashers, rind removed, cut into thirds
- 2 teaspoons extra virgin olive oil
- 100g pumpernickel bread, cut into 1.5cm cubes
- 1/3 cup mayonnaise
- 1 1/2 tablespoons finely chopped fresh chives
- 1 1/2 tablespoons finely chopped fresh dill
- 2 cos lettuce hearts, leaves separated
- 1 avocado, cut into wedges
- Extra 1 tablespoon fresh dill sprigs, to serve
Method
- Step 1Preheat grill on medium-high heat. Line a baking tray with foil. Place tomato and bacon on prepared tray. Grill, turning bacon, for 5 to 7 minutes or until bacon is golden and tomato starts to soften.
- Step 2Meanwhile, heat oil in a small frying pan over medium- high heat. Cook pumpernickel, stirring, for 7 minutes or until golden. Transfer to paper towel to drain.
- Step 3Combine mayonnaise, chives, chopped dill and 1 tablespoon water in a small bowl.
- Step 4Arrange lettuce, bacon, tomato, croutons and avocado on serving plates. Drizzle with dressing. Sprinkle with extra dill sprigs. Serve.
Nutrition
1828 kj
Energy
36.3g
Fat Total
7.9g
Saturated Fat
5.6g
Fibre
12.6g
Protein
36mg
Cholesterol
885mg
Sodium
13g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Chris L. Jones
- Publication: Super Food Ideas
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