500g salad potatoes, halved

2 tbsp olive oil

4 rashers smoked back bacon, trimmed and cut into large pieces

1 tbsp wholegrain mustard

1 tbsp red wine vinegar

100g bag mixed watercress and spinach salad

85g blue cheese

Serves - 4


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 40 mins  until the potatoes have turned a deep golden brown. Leave to cool slightly.

Heat a non-stick frying pan. Dry-fry the bacon until crisp.

Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water.

Place potatoes and bacon 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 adapted from: Good Food
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