Potato Salad with Rapeseed Oil and Honey Dressing

Dinner

11 Jul

Written By Kate Brocklehurst

Serves: 4

Ingredients

500g miniature new potatoes, halved

250g fine green beans, trimmed

250g smoked dry cured British back bacon

100g baby spinach

270g cherry tomatoes, halved

For the dressing

1 tbsp. clear honey

½ tbsp. Dijon mustard

The juice of ½ lemon

3 tbsp. Brock & Morten Natural Rapeseed Oil

Method

Boil the potatoes for eight minutes, then add the beans and cook for a further 3-4 minutes until both vegetables are tender.

Cool, drain and place in a large serving bowl.

Meanwhile, preheat the grill to medium, and grill the bacon for 4-5 minutes, turning, until crisp and thoroughly cooked. Allow to cool slightly, then cut into bite-sized pieces.

For the dressing, whisk together the honey, mustard and lemon then gradually whisk in the Brock & Morten Natural Rapeseed Oil to make a smooth and thick dressing.

Add the bacon, spinach and tomatoes to the serving bowl. Pour over the dressing, toss gently and serve.

A perfectly tasty yet light summer lunch!