Set oven to 220ºC. Drain capsicum strips and, using a stick mixer, blend with aioli until smooth. Finely chop and stir spring onion tops through (use to taste) and season with salt and pepper. Set aside for serving.
2. Prepare salad ingredients
Roughly chop lettuce, slice tomato, avocado and capsicum, arrange on a serving platter. Combine 2 tbsp vinegar and 2 tsp sugar, salt and pepper in a bowl. Wedge beetroot and add to bowl, toss to combine then set aside.
3. Cook the bacon
Heat a large frypan with a little oil over high heat. Slice remaining spring onions into 3cm pieces. Add to pan with bacon and cook turning, for 5-6 minutes or until cooked to your liking.
4. Grill the bread
Cut Turkish bread into 4 sections. Place on a tray and toast in the oven for 3-5 minutes.
5. Finish and plate
Place all components at the table and allow everyone to assemble their own B.L.T with bacon, salad ingredients and sauce. Serve with beetroot.
Cook bacon in the oven if you like, serve the tomatoes roasted if you prefer.
No pork option - bacon is replaced with chicken breast fillet. Thinly slice and rub with oil, 1/2 tsp smoked paprika, salt and pepper. Cook in a frypan for 3-4 minutes on each side or until cooked through.
No gluten option - bread is replaced with GF bread rolls.
Capsicum strips, 1/2 tub (150g) *
Garlic aioli, 100g
Spring onions, 1/4 bunch *
Baby cos lettuce, 1
Green capsicum, 1
Cooked beetroot, 1 packet
Turkish bread, 1
From your pantry
Oil (for cooking), salt, pepper, white wine vinegar, sugar