Warm Potato and Broad Bean Salad

clock 10 minutes + 10 minutes bowl Serves 6


  • 700g baby potatoes, halved
  • 2 Tbsp olive oil
  • Salt
  • Pepper
  • 3 rashers streaky bacon, diced
  • 1/4 cup almonds, roughly chopped
  • 250g broad beans, defrosted and shelled
  • 1 small bunch kale, shredded
  • 1/4 cup water
  • 50g feta
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. Bring a large saucepan of water to a boil. Add potatoes and boil for 10 minutes, then drain.

  • 3. Meanwhile, heat oil in a large frying pan over a high heat. Sauté the bacon and almonds for 4-5 minutes until bacon is crispy. Remove from the pan and set aside.

  • 4. Bring frying pan back to the heat and add broad beans and kale. Toss together, add water and cover for 2-3 minutes until bright green and the kale has wilted.

  • 5. Gently combine potatoes, bacon mix, beans and kale and season well. To serve, transfer to a bowl and crumble feta over the top.

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