- 8 unsmoked back bacon rashers
- 8 slice wholemeal bread
- Dairy spread
- 0.5 round lettuce
- 200 g tomatoes, sliced
- 4 tbsp mayonnaise
- 200 g carrots, peeled and cut into batons
- 325 g apples, peeled amd cut into slices
- 500 g 2% fat yogurt
Grill the bacon for 2-3 minutes, until crisp and golden. Remove, drain on kitchen paper and allow to cool. Cut each rasher in half.
Thinly spread 4 slices of bread with dairy spread and 4 slices with mayonnaise. Arrange lettuce leaves on 4 slices of bread. Add slices of tomato and the bacon, then top each with another slice of bread. Cut in half and serve with carrot batons and apple wedges.
Finish your lunch with a pot of yogurt each.