Open BLT
Vanessa Kimbell a big believer that the type of bread you use has a big role in the healthiness of your BLT. She has given this classic a punchy makeover, including gut-loving miso in the mayo and a homemade vinaigrette. Her version adds diversity, probiotics and fibre that supports blood sugar balance, fuels the body. It also aims to help your gut microbes to thrive, stabilise energy levels, and promote better mental health. You can also add a beetroot hummus to elevate the nutritional benefits even further.
Author: Vanessa Kimbell for Bertinet Bakery (bertinetbakery.com)
Ingredients
- 4-6 colourful tomatoes, chopped
- Handful of fresh lettuce leaves, torn
- Fresh parsley, chopped
- Extra virgin olive oil
- Vinaigrette (mix olive oil and live vinegar with dijon mustard)
- Salt and black pepper
- 4-6 strips of bacon (or vegan bacon)
- Miso mayonnaise (miso paste, mayonnaise)
- 4 slices of sourdough
Method
- In a mixing bowl, combine and toss together the tomatoes, freshly torn lettuce, and chopped parsley. Drizzle over extra virgin olive oil and vinaigrette, and season with salt and pepper.
- Cook the bacon strips until they are crisp and golden. Set aside on a paper towel.
- For the sauce, mix a small amount of miso paste into mayonnaise – balancing quantities to your taste.
- Toast the sourdough slices then place one on a plate. Top this with the salad, crispy bacon and sandwich with your second slice of sourdough.
- Serve with a side of miso mayo for dipping (and beetroot hummus to elevate the benefits even more).
