• 500 g baby new potatoes, halved if large
  • 1 ripe avocado, cubed
  • ½ lemon, juiced
  • 4 plum tomatoes, quartered
  • 2 little gem lettuces, roughly chopped
  • 200 g cooked crispy streaky bacon
  • 150 g Cheddar, grated


  • 4 tbsp red wine vinegar
  • 8 tbsp olive oil
  • sugar to taste
  • 1 tbsp dill, chopped
  • 3 tbsp mayonnaise


  1. Cook the potatoes in boiling salted water for 12 minutes or until just tender. Drain and place in a bowl.
  2. Mix all of the dressing ingredients together in a jug.
  3. After 5 minutes, pour 1/3 of the dressing over the potatoes. Season and leave to cool.
  4. Mix the avocado cubes with the lemon juice and season. Place in the centre of a large round plate. Arrange the tomatoes around the avocado, then arrange the lettuce. Put a single row of potatoes around the lettuce then break the bacon into large pieces and arrange around the potatoes.
  5. Finally scatter the cheese around the bacon. Put a small bunch of dill on top of the avocado. Serve with the dressing.
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