Warm potato and broad bean salad with bacon and feta

ingredients

• Warm potato and broad bean salad with bacon and feta

  • 700 gram baby potatoes, halved
  • 4 tablespoon olive oil
  • sea salt
  • 3 rashers NZ Pork 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

• • 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.