Lunch BLAT Panzanella

Nutrition per serve

Ingredients

• 2pcs wholemeal bread rolls
• 90g diced bacon
• 250g cherry tomatoes
• 1pcs avocado
• 25g parmesan
• 50g rocket leaves
• 50g maple and mustard dressing
• 10ml olive oil

Method

1. Step 1 — Line tray
   Check your avocado is ripe before starting this recipe. (To speed up the ripening process, put the avocado in a paper bag with a banana and loosely close, then leave on the kitchen bench for a day or two.) Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper.
2. Step 2 — Prep bread
   Coarsely tear the wholemeal rolls into bite-sized chunks and put on the lined tray.
3. Step 3 — Bake bacon and bread
   Add the bacon to the bread chunks on the tray. Drizzle with 2 tsp olive oil, season lightly with salt and pepper and toss to coat. Bake for 8 mins or until golden.
4. Step 4 — Prep tomato and avocado
   Meanwhile, halve the tomatoes. Thinly slice the avocado.
5. Step 5 — Grate parmesan
   Finely grate the parmesan.
6. Step 6 — Get ready to serve
   Combine the rocket, tomatoes and avocado in a large bowl. Drizzle with half the maple and mustard dressing and toss to coat. Divide the salad, bacon and toasted bread among plates. Scatter with the parmesan and serve with the remaining dressing.

Allergens

Gluten, Soy, Wheat, Milk