Harissa Butter Jersey Royal Potato and Bacon Salad
with Charred Pepper, Greek Style Cheese and Aioli
- Milk
- Egg
- Mustard
Add a fresh flavour to your plates with spring's Jersey Royal potatoes. One of Jersey's biggest crops, Jersey Royal potatoes are mostly grown to 'new potato' size, with tender insides and thin, delicate skin. With a sweet flavour, they're often enjoyed simply boiled and seasoned.
Ingredients
1 unit(s)
Bell Pepper
80 grams
Green Beans
400 grams
Jersey Royal Potatoes
1 bunch(es)
Mint
4 rasher(s)
British Streaky Bacon
50 grams
Harissa Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
50 grams
Aioli
(Contains: Egg, Mustard)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Honey
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil on high heat for the potatoes.
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim and halve the green beans.
Halve the Jersey Royal potatoes (no need to peel).
When boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins.
Meanwhile, put the sliced pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
When the potatoes are about halfway through cooking, add the green beans to the pan and cook for the remaining time.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side.
When cooked, transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When the potatoes and beans are ready, drain well in a colander. Once drained, transfer to a large bowl.
Add the roasted pepper, harissa paste, honey and butter (see pantry for both amounts) and gently toss together so the potatoes are well coated.
Once coated, mix in the mint and crumble in the Greek style salad cheese.
Share the potato salad out between your bowls and dollop on the aioli.
Top with a handful of the rocket and lay on the bacon rashers to finish.
