Name: Warm bacon, flageolet bean and watercress salad
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4
Ingredients: 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

Warm bacon, flageolet bean and watercress salad

A simple lunch or light meal.

Serves

Prep

20 minutes

Cook

20 minutes

Each 186g serving contains (excludes serving suggestion)

KCal

163

Carbs

11.5g

Fibre

4.0g

Protein

9.7g

Fat

7.8g

Saturates

2.6g

Sugars

4.3g

Salt

0.77g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

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

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Method

Step 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.

Recipe tips

For a veggie or vegan alternative, add thinly sliced sundried tomatoes in place of bacon and use a Parmesan alternative.
This is excellent cold as part of a packed lunch.

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Warm bacon, flageolet bean and watercress salad

Ingredients