Warm capsicum, bacon and potato salad
For a delicious weekend brunch serve with a poached egg on top and aioli on the side.
1 red capsicum, deseeded and thickly sliced
2 rashers smoked back bacon, diced
400g new or boiling potatoes, halved if necesary
1 Tbsp canola oil
1 courgette, coarsely grated
2 tsp sherry or white vinegar
Preheat oven to 200°C.
Place capsicums, bacon and potatoes in a small roasting pan and drizzle with oil.
Place in preheated oven and bake for 20 minutes or until potatoes are cooked.
Allow to cool slightly.
Mix in courgette and vinegar and serve warm.
Nutrition Information Panel
|Per Serving [2 Serves]|
|- saturated fat||2.8g|