HOT SUMMER SALADS
BLT salad with balsamic vinaigrette
Prepare 10 minutes
Cook 15 minutes
200g pack No.1 Free
Range Beech Smoked
140g pack wild rocket
2 x 250g packs Mixed
Baby Tomatoes, halved
2 perfectly ripe avocados,
peeled, stoned and sliced
1 red onion, sliced
1 tbsp olive oil
2 tbsp Mazzetti L’Originale
1 Place the lardons in a large, dry frying pan
and set over a medium heat. Allow them to
cook gently for about 10 minutes until golden
and crispy. Lift the lardons out of the pan with
a slotted spoon, leaving the fat behind, and
drain on kitchen paper.
2 Meanwhile, prepare all the remaining
ingredients. Arrange the rocket over a large
serving dish or 4 individual plates, along with
the tomatoes, avocados and half the red onion.
3 Add the oil and remaining red onion to the
pan with the bacon fat and cook gently over
a medium heat for 3-4 minutes until the onion
softens. Add the balsamic vinegar and 1 tbsp
water and bubble briefly (if the dressing
becomes too syrupy, add a splash more water).
4 Scatter the lardons over the salad and finish
with the warm dressing. Serve immediately.
Cook’s tip When you add the onion to the
pan to make the dressing, add a sprig of
rosemary or thyme to give a nice herby aroma.
Per serving 1254kJ/302kcals/21g fat/5.2g saturated fat/
13g carbs/11g sugars/4.6g fibre/13g protein/1.6g salt/
source of fibre/source of protein/gluten free
2 of your 5 a day
Tuna Cobb salad with lemon dressing
Prepare 10 minutes
Cook 10 minutes
2 British Blacktail Large
Free Range Eggs
1 head cos lettuce,
Heinz Zesty Lemon
4 Jarlsberg cheese slices
145g can John West Tuna
Chunks In Spring Water,
100g radishes, trimmed
100g cucumber, sliced
60g pack super sprouts
(or salad cress)
1 Place the eggs in a saucepan, cover with cold
water and bring to the boil. Turn down to
simmer and cook for 7 minutes, then drain and
rinse under cold water to cool.
2 Meanwhile, toss the lettuce with 5-8 sprays
of the lemon dressing. Divide between 2 plates.
3 Halve the Jarlsberg slices and cut into strips.
Peel and slice the eggs. Arrange the egg,
cheese, tuna, radishes, cucumber and sprouts
(or cress) on top of the salad leaves in sections.
4 Spray over plenty more lemon dressing and
grind over a little black pepper before serving.
Cook’s tip The beauty of a Cobb salad is that
you can adapt the vegetables to what’s in your
fridge. Avocado, tomato or steamed broccoli
would all work well here too.
Per serving 1515kJ/362kcals/18g fat/9.1g saturated fat/
5.2g carbs/4.8g sugars/3.4g fibre/42g protein/1.6g salt