HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Potato, Bacon And Crispy Kale Salad
Roast Potato, Bacon and Crispy Kale Salad

Roast Potato, Bacon and Crispy Kale Salad

with Honey and Almonds

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We love good Roast Potato, Bacon and Crispy Kale Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenNutsSulphites

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Red Onion

2 unit(s)


1 unit(s)

Garlic Clove

8 grams

Plain Flour

(ContainsCereals containing Gluten)

1 pot(s)

Ground Cumin

2 sachet


1 pot(s)

Flaked Almonds


90 grams

Bacon Lardons

1 sachet

Balsamic Vinegar


1 bag(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2134 kJ
Energy (kcal)510 kcal
Fat18.0 g
of which saturates4.0 g
Carbohydrate72 g
of which sugars26.0 g
Protein18 g
Salt1.33 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Pour a glug of oil onto a baking tray and pop in your oven. TIP: Heating up the baking tray and oil = crispy potatoes! Bring a large saucepan of water to the boil on high heat with 0.5 tsp of salt. Peel the potatoes, chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.


Meanwhile, halve and peel the red onion. Chop each half into 4 pieces. Trim the carrot, Halve lengthways then chop each strip lengthways into 3 strips. Chop into batons. Peel and grate the garlic (or use a garlic press).


Once the potatoes are ready, drain them in a colander, pop them back in the pan, then sprinkle on the flour. Give your pan a shake to fluff up the potato. TIP: Doing this gives your potato edges more surface area, so they'll be crispier. Take your hot baking tray out of your oven, gently tip the potatoes onto it in a single layer - careful not to burn yourself on any hot oil. Season with salt and turn the potatoes in the oil.


Roast the potatoes on the top shelf of your oven for 30-40 mins, turning halfway through. Next, pop the carrots and onion onto a separate baking tray, drizzle with oil, a pinch of salt and pepper, the cumin and half the honey. Toss to coat, roast on the middle shelf of your oven for 20-25 mins.


Meanwhile, heat a saucepan on medium-high heat (no oil). When hot, add the almonds, toast until golden, 2-3 mins. Turn frequently and watch them like a hawk! Transfer to a bowl. Pop your pan back on medium-high heat. Add a drizzle of oil and the bacon lardons. Stir-fry until golden, 4-5 mins. Add the garlic, cook for 1 minute more. Remove from the heat. Add the balsamic vinegar, remaining honey and a drizzle of oil. Stir together.


Once the carrots and onion are soft, remove from the oven, lay the kale on top, drizzle with oil, a pinch of salt and pepper. Bake until crispy, 4-5 mins then remove from the oven. Add the roast potatoes to the veg along with the lardons and dressing. Toss together, then serve in bowls. Sprinkle over the toasted almonds and enjoy!