with Honey, Almonds and Balsamic Glaze
This delicious Roast Potato, Bacon and Crispy Kale Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Allergens
Utensils
Tags
Potatoes
450
Red Onion
1
Carrot
2
Garlic Clove
1
Ground Cumin
1
Honey
30
Flaked Almonds
25
British Smoked Bacon Lardons
90
Balsamic Glaze
12
Chopped Kale
100
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once they've been crushed.
Meanwhile, halve and peel the red onion. Chop each half into 4 wedges.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Peel and grate the garlic (or use a garlic press).
Pop the carrots and onion onto another baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the cumin and half the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Toss to coat, then spread out in a single layer.
Roast on the middle shelf of your oven until golden, 20-25 mins. Turn halfway through.
When the potatoes have cooked for 20 mins, remove them from the oven.
Use the bottom of a bowl or pan to lightly crush each potato.
Drizzle the smashed potatoes with more oil, then return to the top shelf of your oven until crispy and golden, 10-15 mins.
Meanwhile, heat a medium frying pan on medium-high heat (no oil).
Once the pan is hot, add the almonds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl, then pop your (now empty) pan back on medium-high heat with a drizzle of oil.
When hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add the garlic, cook for 1 min more, then remove from the heat. Stir through the balsamic glaze and remaining honey.
Once the carrots and onion are cooked, remove from the oven. Lay the kale on top, then drizzle with oil and season with salt and pepper. Bake until crispy, 5-7 mins.
When everything is ready, toss together the potatoes, veg, lardons and sticky pan juices on one baking tray, then share the salad between your bowls.
Sprinkle with the toasted almonds to finish. Enjoy!
526
kcal
Energy (kcal)
2202
kJ
Energy (kJ)
18.7
g
Fat
3.8
g
of which saturates
74.1
g
Carbohydrate
32.7
g
of which sugars
19.3
g
Protein
1.42
g
Salt
with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds
with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds
with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds
with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds
with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds
