|Energy (Kcal) 428|
|Saturated Fat 4.4g||14%|
|Total Sugars 9g|
Cut the potatoes in half & boil on the hob for 5-10 mins, they're ready when they slide of the end of a sharp knife.
Meanwhile, dry fry the bacon for 3-4 minutes until crispy.
Drain the peppers and reserve the oil.
Mix the bacon, peppers, spring onions and avocado into a large bowl.
Mix the vinegar and 1-2 tbsp reserved oil and stir into the salad with the potatoes.
Serve warm with a fresh leaf salad.
700g Salad potatoes
4 rashers smoked back bacon, diced
280g jar grilled peppers
1 bunch spring onions, cut into 1cm pieces
1 avocado, diced
1 tbsp white wine vinegar
Fresh or dried herbs like basil, parsley (optional)
Tasty at any time of the day, these scones are a simple way of using up any leftover mash to create a lush brunch dish.
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!
This campaign was originally produced in the framework of a programme co-financed by the European Union