New Potato ‘BLT’ Salad

New Potato ‘BLT’ Salad

 ‘BLT’ salaatti uusista perunoista 

If you haven’t tried tempeh yet, then I highly recommend it.  Unlike tofu, it has a firmer texture and when roasted or fried it turns beautifully crisp and golden.  BLT (or bacon, lettuce and tomato) is a classic sandwich filling/ salad found throughout the UK and this is my veganised version.  It includes tempeh ‘bacon’, which although is not going to replace bacon for a meat eater, it does have the same crisp, smoky and salty taste without the negative health impact from regular bacon.  I have also thrown in some roasted new potatoes,  sliced avocado and a quick wholegrain mustard dressing

New Potato ‘BLT’ salad – serves 4 – 6

500 g new potatoes scrubbed and halved if large

1 packet JaloTempe (I used the original)

smoked paprika

salt and pepper

olive oil for roasting

250 g mixed cherry tomatoes halved

2 avocados peeled and sliced

Cos lettuce, washed


for the dressing:

6 tbsp olive oil

2 tsp whole grain mustard

a squeeze of lemon

salt and pepper


Preheat the oven to 200 degrees c.  Toss the new potatoes in a small amount of olive oil, season and roast until golden (around 25 – 30 mins).  Allow to cool, however the salad is just as nice if served while the potatoes are a little warm.

To make the tempeh bacon, slice the tempeh into thin pieces.  Heat a small amount of oil in a frying pan over a medium heat and begin to fry the ‘bacon’.  Sprinkle with salt and a generous amount of smoked paprika, turn over a repeat on the other side.  As the tempeh is so thin it will crisp up quite quickly, so be careful it doesn’t become too hard.  Remove from the pan and place it on some kitchen towel to soak up any excess oil.

To make the dressing, whisk all the ingredients together and season with salt and pepper.  It should be a little tangy to cut through the rich avocado and tempeh.  If necessary add an extra squeeze of lemon or 1/2 tsp of mustard.  If it is too thick, add a splash of water.

Finally make up your salad by mixing the lettuce, tomatoes, ‘bacon’ avocado and new potatoes and finishing with a drizzle of the dressing.


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