Recipe

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
  • 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.

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.

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