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Warm bacon, flageolet bean and watercress salad

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A simple lunch or light meal.
Serves
4
Prep
20 minutes
Cook
20 minutes
Each 161g serving contains (excludes serving suggestion)
KCal
186
Carbs
15.1g
Fibre
5.6g
Protein
12.6g
Fat
7.1g
Saturates
2.30g
Sugars
3.9g
Salt
1.40g
Portion Fruit & Veg
1
Ingredients
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
few shavings of Parmesan cheese, to serve
Method
  1. Heat the grill to high.
  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,
  3. Grill the bacon until crisp, then chop into small pieces.
  4. Remove the peppers from the bag, peel off and discard the skin then slice the flesh into strips.
  5. Toss together with all the other salad ingredients.
  6. Mix together the oil and vinegar and drizzle over the salad. Serve topped with a few Parmesan cheese shavings.
Chefs 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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