Ok so I am sure most of you all know what a BLT is but a BNT ? Well that is slightly more interesting well at least for me it is.
A. Dropped in between sites for lunch today so I looked around the garden and in the fridge and thought hey what about a bacon, lettuce and tomato sandwich for her and something a little different for myself.
One of the great joys of building my garden and making a lot of stuff for our selves is sometimes you can put something really nice on the plate that you made.
So rounded up the last of the heritage tomatoes, some fresh cos lettuce growing in my olla beds, bacon I had cured myself and A.’s magnificent fresh sourdough bread baked on Sunday.
You are going to pay a lot for this in a good cafe but for me most of it is free or at least very cheap.
For me I mixed the classic up just a little bit adding fresh nasturtium leaves in place of the cos lettuce. For those who have not nasturtium both leaves and flowers are edible and very nice, they have lovely peppery flavour that spices up salads or in this case a modified BLT.
A. loved her BLT and we cheated just a little bit and added some really nice local ‘king river gold washed rind cheese’. This is such a good cheese rich and full flavoured so ripe it could recite Shakespeare to you while you eat it.
My BNT has awesome the peppery flavour of the nasturtium leaves worked so well with the sweetness of the vine ripened tomatoes and the saltiness of the bacon. Again couldn’t resist that cheese on top.
So if you have never eaten nasturtium leaves before well here is a simple easy and good recipe to try them with. You might even add them regularly to your diet.
- Handful of Fresh Cos Lettuce leaves
- 2 slices of Sourdough bread
- Soft Cheese
- Handful of Fresh Nasturtium leaves
- 1 slice of Sourdough bread (I prefer an open sandwich)
- Soft Cheese