We’re proud to support Allergy UK by developing a series of recipe cards. One of Britain’s favourite sandwiches, the BLT (Bacon, Lettuce and Tomato) has been reinvented into a salad, with no allergens in sight. Its bold flavours are the perfect accompaniment to the last of the summer’s BBQ, yet it is so versatile that it also packs beautifully for a packed lunch.
Some younger children may prefer cherry tomatoes, so just swap them for your family’s favourites. The ingredients can be prepared and refrigerated up to 2 days ahead, and assembled in just 5 minutes when you need it. Just double the recipe to feed a crowd.
Allergy UK will be adding a new Pure Family Food recipe each month, and you can find them all on the resources page.
Recipe for Allergy UK: BLT salad
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Prep Time15minutes |
Cook Time20minutes |
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- 600 g baby new potatoes
- 4 rashers back bacon thick rashers
- 150 g semi dried tomatoes
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
- 100 g mixed salad leaves
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Ingredients
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- Boil or steam the new potatoes until tender, cool under running cold water and refrigerated until needed. Cut in half if required.
- Grill the rashers of bacon until crispy, and when cool, cut into 1cm strips.
- To assemble - tip the salad leaves onto a serving dish or bowl. Add a layer of potatoes, and scatter on the tomatoes and bacon.
- To dress – pour up to 2 tablespoons of reserved tomato oil into a small bowl with the vinegar – if necessary make up the volume of oil with olive oil. Mix thoroughly and drizzle over the salad. Serve immediately.
- Note: For a picnic or packed lunch, simply keep the tender salad leaves on top of your potatoes and tip it upside-down to serve. The dressing can be added to the container first to create a ready-dressed salad.
Calories from Fat 180
31%
15%
9%
23%
8%
9%
12%
24%
12%
33%
8%
25%