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.
- 15 mins preparation
- 40 mins cooking
- Serves 6
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Ingredients
Warm potato and broad bean salad with bacon and feta
- 700 gram baby potatoes, halved
- 4 tablespoon olive oil
- sea salt
- 3 rashers streaky bacon, diced
- 1/4 cup almonds, roughly chopped
- 250 gram shelled broad beans, fresh or frozen
- 1 small bunch kale, shredded
- 1/4 cup water
- sea salt and cracked pepper
- 50 gram feta
Method
Warm potato and broad bean salad with bacon and feta
- 1Preheat 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.
- 2Heat 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.
- 3Add 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.
- 4Gently toss roasted potatoes, crispy bacon mix, beans and kale and season well. Arrange on a platter and crumble over creamy feta.
Notes
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.
