Classic Spinach, bacon and potato salad with basil and garlic tomatoes

August 2013

Serves 4 as a light main. A speedy simple supper.

Ingredients

400g of new potatoes 
200g spinach
8 rashers of bacon
25g butter
150g of cherry tomatoes
10 leaves of basil, finely chopped
Half a clove of garlic, finely minced
2 tablespoons of extra virgin olive oil
1 tablespoon of cider vinegar
Salt and pepper

Method

1. Scrub your potatoes and place in a large pan of water. Bring to the boil and simmer until tender, should be around 25 minutes.
2. While the potatoes are cooking, slice the tomatoes and combine them with the oil, vinegar, garlic, basil and season to taste.
3. When the potatoes are 15 minutes into their cooking time grill or fry your bacon until crisp.
4. When the potatoes are tender, drain them and toss them in the butter.

To serve, lay the spinach on your serving plates to form a bed for the potatoes. Sprinkle over the tomatoes and their dressing and top with your slices of crispy bacon.