BLT salad

• half-fat mayonnaise↗2 tbsp tbsp
• Dijon mustard↗2 tsp tsp
• lemon juice↗1 tbsp tbsp
• golden caster sugar↗pinch of pinch
• can sweetcorn↗198g g

  drained

• pack of cooked crispy bacon55g g

  broken into pieces (reserve 4 whole rashers) – or grill your own rashers

• iceberg lettuce↗1

  shredded

• large ripe tomatoes↗3

  cut into wedges

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Make the dressing in a small bowl – mix the mayo, mustard, lemon juice, sugar and some seasoning. Tip the sweetcorn onto a non-stick baking tray and roast in the oven for 10-15 mins until crispy and golden. Set aside to cool.

2. 2

   Meanwhile, combine the bacon bits with the lettuce and tomatoes in a large bowl. Add the sweetcorn and coat in the creamy dressing. Divide into 4 portions and top each with a rasher of bacon. The salad will keep in the fridge for up to 2 days without the dressing.