Potato, cheese and spinach salad recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 335 calories / serving
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Cook the peeled potatoes in a large saucepan of salted, boiling water for 10-15 minutes until just tender. Drain and run under cold water for a couple of minutes, then leave to finish cooling to one side.

Pre-heat the grill to hot.

Brush the slices of bread with the olive oil on both sides then toast on both sides for a couple of minutes until deep golden brown in colour. Remove and keep warm to one side.

Grill the rashers of bacon for 4-5 minutes, turning occasionally, until golden and crisp in appearance. Dice the bacon and toasted bread into evenly sized pieces.

Toss with the spinach leaves, pine nuts and Cheddar. Slice the cooked potatoes into discs and add to the salad. Dress with the cider vinegar and a little seasoning before spooning into serving bowls. Serve immediately.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g baby potatoes, peeled
  • 200g baby spinach, washed and dried
  • 50g Cheddar, cut into thin discs
  • 2tbsp pine nuts
  • 4 rashers back bacon
  • 25ml olive oil
  • 2 slices white bread, roughly torn
  • 2tbsp cider vinegar
  • salt
  • pepper
  • Energy 1400kj 335kcal 17%
  • Fat 21g 30%
  • Saturates 5g 25%
  • Sugars 3g 15%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 27.6g Protein 11g Fibre 2.9g

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