Bacon & Pesto Potato Salad
with Spinach & Rocket
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
2 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Potato
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Spinach & Rocket Mix
Cooking Steps
Boil the kettle. Cut the potato into bite-sized chunks. Place the potato in a large saucepan, cover with boiling water and simmer over a high heat until easily pierced with a knife, 10-12 minutes. Drain the potato, return to the saucepan, toss with the crumbled chicken stock cubes and set aside to cool.
While the potato is cooking, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Cook the diced bacon until just turning golden, 3-4 minutes. Add the slivered almonds and cook, stirring, until golden, 1-2 minutes. Set aside to cool.
While the bacon is cooking, halve the cherry tomatoes. Add the bacon, almonds and basil pesto to the potato. Toss to coat and season to taste.
Divide the bacon and pesto potato salad between two reusable containers and set aside to cool. When cooled, top with the cherry tomatoes, spinach & rocket mix and shaved Parmesan cheese. Refrigerate. At lunchtime, toss the salad to combine. Enjoy!
