Bacon, Goat's Cheese, Roast Potato and Kale Salad

Meanwhile, halve and peel the red onion. Chop each half into 3 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 wedges onto another baking tray. Drizzle with oil, sprinkle over the ground cumin, then season with salt and pepper.

Toss to coat, then spread out in a single layer.

Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. 

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. Set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Next, heat a drizzle of oil small saucepan on medium heat. Once hot, add the garlic, cook for 1 min, then stir in the fig jam, balsamic glaze and the water for the sauce (see pantry for amount).

Bring to the boil, then remove from the heat and set aside.

Once the carrots and onion are cooked, remove them from the oven. Lay the kale on top, drizzle with oil and season with salt and pepper.

Return the tray to the oven to roast, 4-6 mins.