Warm bacon, flageolet bean and watercress salad
prep: 20 minutes
cook: 20 minutes
serving: 4
Nutrition Facts
each serving
KCal
163
Carbs
11.5g
fiber
4g
Protein
9.7g
Fat
7.8g
Saturates
2.6g
Sugars
4.3g
Salt
0.77g
Fruit/Veg Portion
2
Ingredients
all 10 types- 1 red pepper, halved and deseeded
- 2–3 slices lean smoked back bacon
- 420g tin flageolet beans
- 60g bag watercress
- 60g bag rocket leaves
- 100g cherry tomatoes, quartered
- For the dressing:
- 1 tbsp olive oil
- 2 tbsp balsamic vineger
- 20g Parmesan cheese shavings
Directions
6 steps in totalStep 1
Heat the grill to high.
Step 2
Place the pepper halves, skin side up, onto a baking tray and place under the grill until blackened, then place in a plastic bag, seal and set aside to cool,
Step 3
Grill the bacon until crisp, then chop into small pieces.
Step 4
Remove the peppers from the bag, peel off and discard the skin then slice the flesh into strips.
Step 5
Toss together with all the other salad ingredients.
Step 6
Mix together the oil and vinegar and drizzle over the salad. Serve topped with a few Parmesan cheese shavings.
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