Honey Dijon Bacon, Potato and Apple Salad
with Croutons, Greek Style Cheese and Baby Leaves
Fall in love with salads again with our Honey Dijon Bacon, Sweet Potato and Apple Salad. Bacon, apple and a honey Dijon dressing give this dish French inspired flavour whilst still getting your veg in.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
3 unit(s)
Garlic Clove
4 rasher(s)
British Streaky Bacon
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
30 grams
Honey
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
1 unit(s)
Apple
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Halve and peel the red onions, then cut each half into 4 wedges.
Put the potato and onions 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 until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Lay the bacon in a single layer on one side of a large lined baking tray.
Add the garlic to the tray and bake on the middle shelf of your oven until the bacon is golden brown and crispy and the garlic is soft, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
In the meantime, tear the ciabatta into roughly 2cm chunks. Put in a medium bowl, drizzle with oil and season with salt and pepper. Toss to coat well.
Pop the ciabatta chunks onto the other side of your bacon baking tray in a single layer.
Bake the croutons on the middle shelf until golden, 8-10 mins, then remove the tray from the oven and set aside.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a large bowl, combine the roasted garlic, honey, cider vinegar, Dijon mustard and the olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Season with salt and pepper.
Quarter, core and thinly slice the apple (no need to peel).
Once the veg is roasted, remove from the oven and allow to cool slightly, about 5 mins.
Once cooled, add the roasted potato, onion and croutons to the bowl of dressing and toss to combine. Stir through the sliced apple and baby leaves.
Taste and season with salt and pepper if needed.
Share the salad between your bowls.
Crumble over the Greek style salad cheese, break the bacon rashers up into shards and place on top.
Enjoy!
