B.L.A.T Salad with Kumara and Aioli

B.L.A.T Salad with Kumara and Aioli

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, February 12, 2017.
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B.L.A.T in a tasty salad version to keep it light and summery!

Ingredients

B.L.A.T. SALAD

  • 600g red kumara, scrubbed and diced 1.5cm
  • 1 tablespoon GF maple syrup or runny honey (optional)
  • 250g streaky bacon
  • 1 avocado
  • 2 tomatoes
  • 1 cos lettuce
  • ½ telegraph cucumber
  • 80g GF aioli
  • 20g GF pumpkin seeds

Steps

  1. oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate or grill to high (if using).
  2. Toss kumara with a drizzle of olive oil on first prepared tray and season with salt and pepper. Bake for about 25 minutes (on lower oven rack), until tender and caramelised. Turn once during cooking.
  3. While kumara is cooking, dice bacon 2cm. Place on second prepared tray and toss with maple syrup/honey (if using). Arrange in a single layer and bake (on rack above kumara) for about 20 minutes, until crispy. Turn once during cooking.
  4. While kumara and bacon are cooking, prepare salad. Dice avocado and tomatoes 1.5-2cm; roughly shred lettuce; cut cucumber in half lengthways and finely slice. Place all in a large bowl and set aside.
  5. Add aioli, pumpkin seeds and cooked kumara and bacon to bowl with salad and toss to coat. Season to taste with salt and pepper.
  6. Divide B.L.A.T. salad between plates or bowls.

Nutritional Information

Energy 2438 kj
583 kcal
Protein 13.6g
Carbohydrate 34.1g
Fat 42.8g