This French-style main meal salad with roasted new potatoes makes a fabulous lunch
Prep:10 mins
Serves 4
500g salad potato, halved2 tbsp olive oil2 red onions, each sliced into 6 wedges4 rashers smoked back bacon, trimmed and cut into large pieces140g mushroom, sliced1 tbsp wholegrain mustard1 tbsp red wine vinegar100g bag mixed watercress and spinach salad85g creamy blue cheese (we used St Agur)
STEP 1Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.STEP 2Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.STEP 3Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.
