Quick & Easy

Warm potato and broad bean salad with bacon and feta

This salad is warm but wonderfully fresh, combining lovely spring ingredients to create a healthy meal for lunch or dinner.



1.Preheat oven to 180°C. Toss potatoes with 2 tbsp olive oil and sea salt. Arrange in a single layer and roast for 20-30 minutes or until tender and golden.
2.Heat the remaining oil in a large frying pan and saute the bacon and almonds for 4-5 minutes until bacon is crispy. Remove from the pan and set aside.
3.Add the broad beans and kale to the pan, then toss together. Add water and cover for 2-3 minutes until bright green and the kale has wilted.
4.Gently toss roasted potatoes, crispy bacon mix, beans and kale and season well. Arrange on a platter and crumble over creamy feta.

This salad is a lovely way to introduce broad beans to the family and you can’t beat the crispy bacon and creamy feta combination. If you’re not keen on potatoes, try using kumara instead.


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