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This French-style main meal salad with roasted new potatoes makes a fabulous lunch.

Prep Time    : 10 mins
Cook Time   : 40 mins

Servings      : 4


·         500g salad potato, halved
·         2 tbsp olive oil
·         2 red onions, each sliced into 6 wedges
·         4 rashers smoked back bacon, trimmed and cut into large pieces
·         140g mushroom, sliced
·         1 tbsp wholegrain mustard
·         1 tbsp red wine vinegar
·         100g bag mixed watercress and spinach salad
·         85g creamy blue cheese (we used St Agur)


1.   Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
2.   Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
3.   Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.

Recipe from bbcgoodfood.com

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