Breakfast BLT Salad

Ingredients (serves 6)

• 250g punnet cherry tomatoes
• 2 tbs extra virgin olive oil
• 1 garlic bulb
• 3 (about 175g) bacon rashers, cut in half widthways
• 1/2 cup (125g) whole-egg mayonnaise
• 2 tbs lemon juice
• 6 cups (100g) wild rocket, washed, dried
• 1 avocado, halved, stone removed, peeled, thinly sliced
• 1 bunch chives, coarsely chopped

Method

1. Preheat oven to 250°C. Place cherry tomatoes on an oven tray, drizzle with 2 tsp 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.
2. Meanwhile, 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.
3. Heat 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.
4. Place garlic, mayonnaise and lemon juice in the bowl of a food processor and process until smooth. Taste and season with salt and pepper.
5. Combine tomatoes, bacon, rocket and avocado in a bowl. Sprinkle with chives and drizzle with dressing to serve.