You haven't had a B.L.A.T like this before. Follow renowned Indigenous chef, Mark Olive and comedian Derek Nannup as they create delicious dishes in the Western Australian countryside.
1 Turkish roll
1 cup Rocket leaves
1 tbsp Butter
50mls Olive oil
2 Rashers bacon
1 Truss tomato
pinch Cracked pepper
Bowl - mixing
Glass Bowls (ingredients)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut bread in half lengthways. Slice the tomato, slice the avocado and squeeze lemon over the top.
In a fry pan cook off bacon in some butter. Remove and lay on paper towel.
Lay the halved bread roll soft side down on the fry pan for 2 minutes on low heat to lightly toast it.
On a Plate assemble roll layering the butter, then rocket leaves, layering again with tomato, bacon, avocado and a healthy smear mayonnaise on the top side of the roll.
Serve with Sweet potato fries.