Hot salads are good for the colder weather
Salad is great all year round, particularly when you can add some hot ingredients such as potato and bacon to turn it into a main meal or healthy lunch.
Ingredients
- 750 g new potatoes, scrubbed and halved
- 1 400g can artichoke hearts, drained and rinsed
- 2 tbsp extra virgin olive oil
- 55 g lean, rindless smoked back bacon rashers, cut into small pieces
- 1 red onion, thinly sliced
- 1 red or yellow pepper, seeded and cut into thin strips
- 75 g rocket
- 1 tbsp balsamic vinegar
- 1 tbsp dry white wine
- 2 tbsp pine nuts, toasted
- salt and pepper
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Method
- 1. Cook the potatoes in a saucepan of boiling water for about 15 minutes, depending on size, until just tender.
- 2. Cut the artichoke hearts in half lengthways and pat dry with kitchen paper. Heat half the oil in a non-stick frying pan over a moderately high heat. Place the artichoke hearts in the pan, in a single layer, cut side down, and cook for 2–3 minutes or until golden brown. Turn them over and cook for a further 1 minute or so to brown the other side. Transfer to a serving bowl. Add the potatoes and keep warm.
- 3. Heat the remaining 1 tbsp oil in the frying pan, add the bacon and onion, and cook over a medium to high heat for one or two minutes, stirring frequently. Add the pepper and continue frying for 1 minute. Using a draining spoon, transfer the bacon, onion and pepper to the serving bowl with the potatoes and artichokes. Put the rocket on top.
- 4. Return the pan to the heat and add the balsamic vinegar and wine. Tilt the pan to swirl and mix the vinegar and wine with the cooking juices. Pour over the salad, season to taste and turn gently until well combined.
- 5. To serve, sprinkle with the toasted pine nuts and season to taste.
