It’s here, it’s here, it’s finally here!
That’s right, the weather has finally warmed up in little ol’ Hobart town and BBQ season is officially declared open for the summer of 2014/2015. You’ll excuse me for getting excited about this, especially if you are from Hobart and know that as quickly as BBQ season appears, it can disappear again at the drop of a hat – or like Tuesday the drop of thousands upon thousands of hailstones.
A good BBQ is truly one of the greatest pleasures of summer and the longer daylight hours. There is nothing better than sitting outside with a drink, some good friends, some good music and a well cooked BBQ.
I actually got the inspiration for the below salad from a free Woolworths magazine, however the version that they presented was much more vegetarian in style. If I can find an excuse to put bacon (or cheese for that matter) in something, I will most definitely use it. This one only takes about 15-20 minutes to put together from start to finish and can be done using the BBQ or simply a chargrill pan over high heat.
1Kg Baby Potatoes
4 Rashers Short Cut Bacon, Sliced
1/4 Cup Dill Sprigs, Roughly Chopped
2 Tbs Apple Cider Vinegar
1 Tbs Dijon Mustard
3 Tsp Honey
1/2 Cup Olive Oil
1 Large Cucumber, Halved, Seeded, Diagonally Sliced
1 Large Avocado, Destoned, Sliced
4 Spring Onions
100g Baby Spinach
Mint Leaves, to serve
Place potatoes in a saucepan and fill with cold water. Bring to the boil and then simmer until they are just tender – about 8 minutes. Drain the water.
For the dressing combine the dill, vinegar, mustard and honey with half the oil in a food processor until smooth.
Cook the bacon until crispy and then slice and set aside.
Thickly slice the potatoes and cover with remaining oil, season and cook on the BBQ for two minutes per side until they are golden.
Combine the potato, bacon, avocado, cucumber, spinach and spring onions then drizzle with the dressing and garnish with the mint leaves.