Potato and pine nut salad recipe

  • Serves 4
  • 25 mins to prepare and 15 mins to cook
  • 330 calories / serving
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Place the potatoes in a pan of lightly salted boiling water. Cover and simmer for 10 minutes or until tender. Drain and allow to cool slightly.

Meanwhile, heat the oil in a large frying pan and fry the bacon until crispy. Add the potatoes and fry for 1-2 minutes. Add the vinegar, honey and seasoning and cook for a further minute. Allow to cool slightly before tossing onto the spinach leaves.

Add the parmesan and pine nuts and 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 new or salad potatoes, scrubbed and cut into thick slices
  • 1tbsp olive oil
  • 240g smoked back bacon, chopped
  • 2tbsp cider vinegar
  • 2tsp clear honey
  • salt
  • freshly ground black pepper
  • 100g baby spinach
  • 25g pine nut
  • 25g parmesan cheese, finely grated
  • Energy 330kj 330kcal 16%
  • Fat 19g 27%
  • Saturates 6g 9%
  • Sugars 5g 6%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 23.9g Protein 15.9g Fibre 2.5g


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