Roast Potato, Bacon and Crispy Kale Salad
with Honey and Almonds
This Roast Potato, Bacon & Crispy Kale Salad is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Red Onion
2
Carrot
1
Garlic Clove
8
Plain Flour
1
Ground Cumin
30
Honey
25
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
90
British Smoked Bacon Lardons
12
Balsamic Vinegar
(Contains Sulphites)
100
Chopped Kale
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Pour a glug of oil onto a baking tray and pop in your oven. TIP: Heating up the baking tray and oil = crispy potatoes! Bring a large saucepan of water to the boil on high heat with 1/2 tsp of salt. Peel the potatoes, chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
Meanwhile, halve and peel the red onion. Chop each half into 4 pieces. Trim the carrot, Halve lengthways then chop each strip lengthways into 3 strips. Chop into batons. Peel and grate the garlic (or use a garlic press).
Once the potatoes are ready, drain them in a colander, pop them back in the pan, then sprinkle on the flour. Give your pan a shake to fluff up the potato. TIP: Doing this gives your potato edges more surface area, so they'll be crispier. Take your hot baking tray out of your oven, gently tip the potatoes onto it in a single layer - careful not to burn yourself on any hot oil. Season with salt and turn the potatoes in the oil.
Roast the potatoes on the top shelf of your oven for 30-40 mins, turning halfway through. Next, pop the carrots and onion onto a separate baking tray, drizzle with oil, a pinch of salt and pepper, the cumin and half the honey. Toss to coat, roast on the middle shelf of your oven for 20-25 mins.
Meanwhile, heat a saucepan on medium-high heat (no oil). When hot, add the almonds, toast until golden, 2-3 mins. Turn frequently and watch them like a hawk! Transfer to a bowl. Pop your pan back on medium-high heat. Add a drizzle of oil and the bacon lardons. Stir-fry until golden, 4-5 mins. Drain off any excess fat. Add the garlic, cook for 1 minute more. Remove from the heat. Add the balsamic vinegar, remaining honey and a drizzle of oil. Stir together.
Once the carrots and onion are soft, remove from the oven, lay the kale on top, drizzle with oil, a pinch of salt and pepper. Bake until crispy, 4-5 mins then remove from the oven. Add the roast potatoes to the veg along with the lardons and dressing. Toss together, then serve in bowls. Sprinkle over the toasted almonds and enjoy!
