A lighter take on the classic BLT, these are great for breakfast or lunch. Swap the feta for your favourite cheese.
- 4 slices streaky dry-cured bacon, pan-fried to your liking
- 2 large handfuls mixed lettuce leaves and herbs
- 6-8 vine tomato wedges
- 4 feta cheese, slices
- 6 avocado slices
- ¼ cup mayonnaise
- 2 Farrah’s garden spinach wraps
1 Spread the wraps generously with mayonnaise, arrange the lettuce across the centre, and top with crispy bacon rashers, feta, avocado slices and tomato wedges. Season well and wrap up firmly.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author