Crispy bacon salad with roasted cherry tomatoes and avocado recipe

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  • Serves 4
  • 10 mins to prepare and 55 mins to cook
  • 367 calories / serving
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bacon salad HERO

Preheat the oven to Gas Mark 3, 170°C, 325°F. Spread the tomatoes on a baking tray, season, drizzle with ½tbsp of the oil and 1tbsp of the vinegar. Roast for 45mins or so until softened and caramelised on the edges.

In a large bowl, mix together the rest of the oil, vinegar, mustard and honey.

Grill or fry the bacon and roughly chop. Peel and slice the avocado. Add to the bowl of dressing with the salad.

Season and toss everything together well. Pile onto plates, dot the tomatoes around and serve immediately.

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  • Ingredients

  • 280g pack Finest Moruno Tomatoes, halved
  • 3tbsp olive oil
  • 2tbsp balsamic vinegar
  • 2tsp grain mustard
  • 2tsp runny honey
  • 1 x 175g pack unsmoked back bacon rashers
  • 2 ripe avocados
  • 200g watercress salad
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  • Energy 1520kj 367kcal 18%
  • Fat 31g 44%
  • Saturates 7.2g 36%
  • Sugars 7.4g 8%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 8.4g Protein 10.9g Fibre 5.5g

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