Roast Potato, Bacon and Crispy Kale Salad
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Roast Potato, Bacon and Crispy Kale Salad

Roast Potato, Bacon and Crispy Kale Salad

with Honey and Balsamic Glaze

Tags:
Under 650 calories
Allergens:
Sulphites

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Red Onion

2 unit(s)

Carrot

1 unit(s)

Garlic Clove

30 grams

Honey

1 sachet(s)

Ground Cumin

100 grams

Chopped Kale

90 grams

Bacon Lardons

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

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Nutritional information

Energy (kJ)1872 kJ
Energy (kcal)447 kcal
Fat11.3 g
of which saturates3.3 g
Carbohydrate75.2 g
of which sugars28.7 g
Protein15.8 g
Salt1.44 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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).

3

Pop the carrots and onion onto another baking tray. Drizzle with oil and half the honey, season with salt and pepper, then sprinkle over the cumin. 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.

4

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.

Return to the top shelf of your oven until crispy and golden, 10-15 mins.

When ready, remove the carrot and onion tray from the oven. Lay the kale on top of them, drizzle with a bit more oil. Return the tray to the oven and bake until the kale is crispy, 4-6 mins more.

5

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

Once 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.

6

When ready, toss together the smashed potatoes, roasted veg, lardons and sticky pan juices in your largest baking tray.

Share the salad between your bowls.

Enjoy!