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


  • 4 tbsp red wine vinegar
  • 8 tbsp olive oil
  • 1 pinch sugar, or more to taste (optional)
  • 1 tbsp dill, chopped, plus extra to garnish
  • 3 tbsp mayonnaise


  1. 1

    Cook the potatoes in boiling salted water for 12 minutes or until just tender. Drain and place in a bowl.

  2. 2

    Mix all the dressing ingredients together in a jug. After 5 minutes, pour half the dressing over the potatoes. Season and leave to cool.

  3. 3

    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 pieces and arrange around the potatoes.

  4. 4

    Finally, scatter the cheese around the bacon and put a small bunch of dill on top of the avocado. Serve with the dressing.

Annabel Karmel's Busy Mum’s Cookbook (Ebury Press)

Nutritional Details

Each serving provides
  • Energy 3190kj 762kcal 38%
  • Fat 60.1g 86%
  • Saturates 17.4g 87%
  • Sugars 5.1g 6%
  • Salt 2.9g 48%

% of the Reference Intakes

Typical values per 100g: Energy 749kj/179kcal

Each serving provides

23.9g carbohydrate 4.3g fibre 29.4g protein

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