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

Nutritional Information:

Each 186g serving contains (excludes serving suggestion)

KCal: 163
Carbs: 11.5g
Fibre: 4.0g
Protein: 9.7g
Fat: 7.8g
(Medium)
Saturates: 2.6g
(Low)
Sugars: 4.3g
(Low)
Salt: 0.77g
(Medium)
Fruit/Veg Portion: 2

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.