Pea, Potato & Bacon Summer Salad

Updated at: Thu, 17 Aug 2023 09:05:19 GMT

Step 1

Add the waxy potatoes to a heatproof bowl, cover the bowl with cling film and pierce a few holes in the top Put the bowl in the microwave for 4-5 min [6-8 min] or until the potatoes are fork-tender.

Step 2

Meanwhile, heat a large-wide based pan (preferably non-stick) with a drizzle olive oil over a medium-high heat. Once hot, add the bacon and cook for 2-3 min on each side or until golden and crispy.

Step 3

While the bacon is cooking, strip the mint leaves from their stems and chop them roughly, discard the stems.

Step 4

Wash the pea shoots, then pat them dry with kitchen paper.

Step 5

Combine the Dijon mustard, white wine vinegar, chopped mint, 1 tsp sugar and 2 tbsp olive oil in a large bowl. Season generously with salt and pepper and give everything a good mix up- this is your Dijon & mint dressing.

Step 6

Once the bacon is done, remove it from the pan and chop it roughly. Discard excess fat.

Step 7

Return the pan to a medium-high heat with the frozen peas and cook for 2 min or until warmed through.

Step 8

Once the potatoes are done, cut any larger ones in half. Add the cooked potatoes, warmed peas, crispy bacon and half of the pea shoots (save the rest to garnish on top!) to the Dijon & mint dressing and give everything a good mix up - this is your bacon, potato & pea salad.

Step 9

Serve the bacon, potato & pea salad and top with the remaining pea shoots on top.

Step 10

Enjoy!

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