Warm Potato and Broad Bean Salad

10 minutes + 30 minutes Serves 6

Ingredients

  • 700g baby potatoes, halved
  • 4 Tbsp olive oil
  • Salt
  • Pepper
  • 3 rashers streaky bacon, diced
  • 1/4 cup almonds, roughly chopped
  • 250g shelled broad beans, defrosted
  • 1 small bunch kale, shredded
  • 1/4 cup water
  • 50g feta
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Method

1. Preheat oven to 180°C (160°C fan-forced).

2. Toss potatoes with 2 tablespoons of olive oil and salt. Arrange in a single layer on a large roasting tray and cook for 20-30 minutes or until tender and golden.

3. Meanwhile, heat the remaining 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. Add the broad beans and kale to the pan, and 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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