Name: Warm potato and broad bean salad with NZ Pork bacon and feta
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 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

Ingredients

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

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.

Heat the remaining oil in a large frying pan and saute the NZ Pork bacon and almonds for 4-5 minutes until NZ Pork bacon is crispy. Remove from the pan and set aside.

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.

Gently toss roasted potatoes, crispy NZ Pork bacon mix, beans and kale and season well. Arrange on a platter and crumble over creamy feta.