NZ Woman's Weekly

Potato, broad bean and bacon salad recipe

Potato, broad bean and bacon salad recipe
  • Meal Type

    Salad
  • Servings

    6
  • Courses

    Quick lunch

Serves 6

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.

  • 700g baby potatoes, halved
  • 4 tbsp olive oil
  • Sea salt
  • 2-3 rashers streaky bacon, diced
  • ¼ cup almonds, roughly chopped
  • 250g shelled broad beans, fresh or frozen
  • 1 small bunch kale, shredded
  • Sea salt and cracked pepper
  • 50g feta
  1. Preheat oven to 180C. 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. Add the broad beans and kale to the pan, then toss together. Add ¼ cup water and cover for 2-3 minutes until bright green and the kale has wilted.
  3. Gently toss roasted potatoes, crispy bacon mix, beans and kale and season well. Arrange on a platter and crumble over creamy feta.

Take a look at 30 minute potato recipes here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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