Anyone who says salad isn’t a breakfast food has yet to try this delicious combination of bacon, rocket and avocado with creamy garlic dressing.
Ingredients
- 250g punnet cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1 garlic bulb
- 3 (about 175g) bacon rashers, cut in half widthways
- 1/2 cup (125g) whole-egg mayonnaise
- 2 tablespoons lemon juice
- 6 cups (100g) wild rocket, washed, dried
- 1 avocado, halved, stone removed, peeled, thinly sliced
- 1 bunch chives, coarsely chopped
Method
- Step 1Preheat oven to 250°C. Place cherry tomatoes on an oven tray, drizzle with 2 teaspoons of oil and season with salt and pepper. Roast in oven for 8 minutes or until tomatoes soften slightly. Remove from oven and set aside to cool.
- Step 2Meanwhile, wrap garlic in foil and cook in oven for 20 minutes or until soft. Set aside to cool. Cut in half widthways and squeeze pulp into a bowl. Discard skin.
- Step 3Heat remaining oil in a large non-stick frying pan over medium-high heat. Add bacon and cook for 2-3 minutes each side or until crisp. Transfer to a plate lined with paper towel.
- Step 4Place garlic, mayonnaise and lemon juice in the bowl of a food processor and process until smooth. Taste and season with salt and pepper.
- Step 5Combine tomatoes, bacon, rocket and avocado in a bowl. Sprinkle with chives and drizzle with dressing to serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1357 kj
Energy
30g
Fat Total
7g
Saturated Fat
3g
Fibre
7g
Protein
24mg
Cholesterol
488.02mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Lisa Featherby
- Image credit: Ben Dearnley
- Publication: Notebook:
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