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Bacon, Kale and Potato Salad

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. Boil a pan of water for the Potatoes. Chop the Potatoes into chunks, cut the Red Onion into quarters, cut the Carrot into batons and prep the Garlic Clove (grate, chop, press).
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Boil the Potatoes for about 5 minutes until the edges are softened. Drain the Potatoes and sprinkle with the Plain Flour and toss to coat.
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Put the Potatoes onto a baking tray and coat with oil. Season with a little salt and put on the top shelf of the oven for 30 - 35 minutes. Turn halfway.
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On another baking tray add the Carrot and Garlic Clove wit ha drizzle of oil. Season with a little salt and pepper, add the Ground Cumin and half of the Honey. Toss to evenly coat and then place on the middle shelf of the oven for 20 - 25 minutes. When there's 5 minutes left toss the Kale on the top and drizzle with oil.
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Heat a frying pan and add a drizzle of oil. Add the Bacon Lardons. Fry for around 5 minutes until browned. Drain off any excess fat and then add the Garlic Clove. Cook for another minute. Add the remaining Honey, Balsamic Vinegar and a dash of oil and give it a good stir.
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Share the Potatoes, veg, Bacon Lardons and dressing across your plates and toss over to mix it together. Chuck a few Toasted Almonds over the top and season with a little salt and pepper. Eat and enjoy!
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