Warm potato and broad bean salad with bacon and feta

• Gluten free

• Meat

  • 3 Rashers streaky bacon

• Produce

  • 700 g Baby potatoes
  • 250 g Broad beans, fresh or frozen
  • 1 small bunch Kale

• Baking & Spices

  • 1 Sea salt
  • 1 Sea salt and cracked pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Almonds

• Dairy

  • 50 g Feta

• Liquids

  • 1/4 cup Water

Found on foodtolove.com.au

Description

Ingredients

• 700 g baby potatoes, halved
• 4 tbsp olive oil
• sea salt
• 3 rashers streaky bacon, diced
• 1/4 cup almonds, roughly chopped
• 250 g shelled broad beans, fresh or frozen
• 1 small bunch kale, shredded
• 1/4 cup water
• sea salt and cracked pepper
• 50 g feta

Directions

• Preheat oven to 180°C. Toss potatoes with 2 tbsp olive oil and sea salt. Arrange in a single layer and roast for 20-30 minutes or until tender and golden.Heat the remaining oil in a large frying pan and saute the bacon and almonds for 4-5 minutes until bacon is crispy. Remove from the pan and set aside.Add the broad beans and kale to the pan, then toss together. Add water and cover for 2-3 minutes until bright green and the kale has wilted.Gently toss roasted potatoes, crispy bacon mix, beans and kale and season well. Arrange on a platter and crumble over creamy feta.