Warm Roast Potato, Bacon and Crispy Kale Salad

Name: Warm Roast Potato, Bacon and Crispy Kale Salad with Honey and Balsamic Glaze
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 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 British Smoked Bacon Lardons; 12 milliliter(s) Balsamic Glaze

with Honey and Balsamic Glaze

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Fall in love with salads again with our Warm Roast Potato, Bacon and Crispy Kale Salad. Roasting potatoes, onion, carrots and kale in the oven means the only thing you have to do is fry off the bacon for a deliciously savoury meal. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Climate Conscious

Allergens:

Sulphites

The quantities provided above are averages only.

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.

Total40 minutes

Active 20 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

British Smoked Bacon Lardons

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Nutritional information

Energy (kJ)1927 kJ

Energy (kcal)461 kcal

Fat11.3 g

of which saturates3.3 g

Carbohydrate77.2 g

of which sugars28.7 g

Dietary Fibre11.4 g

Protein15.8 g

Salt1.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Bowl

•Pan

Instructions

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.

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).

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.

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.

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.