Everything in this dish is simple and easy to make but the payoff is just fantastic. The mix of flavours and textures makes this a perfect lunch or stunning side dish. Bacon, chipotles, and honey are just the tastiest topping for it!
Crispy Potatoes
-500g baby potatoes, halved or quartered
-1 cup bell peppers, sliced
-½ red onion, sliced
-¼ cup panko
-1 tbsp Adobo Seasoning or more to taste
-Olive oil
-1 cup lentils, cooked and rinsed. Beluga lentils work great here since they hold their shape.
1 In a bowl, add the potatoes and drizzle olive oil, just enough to coat them. Sprinkle with Adobo Seasoning and the panko. Toss until evenly distributed.
2 Bake in the oven at 180 for 15 minutes. Mix in the onions and red peppers and bake until golden brown and crispy, for 10 more minutes depending on your oven. This works great in the air fryer too.
3 Transfer to a bowl and set aside.
Spring Onion Dressing
-3 spring onions, thinly sliced
-3 tbsp extra virgin olive oil
-2 tbsp lemon juice
-1 tbsp red wine vinegar
-1 tsp honey
-salt and pepper to taste
1 Whisk all the ingredients in a small bowl. Taste and adjust seasoning.
Chipotle-Glazed Bacon
-100g smoked streaky bacon or lardons to taste
-1 tbsp Chipotles in Adobo, finely chopped
-1 tbsp honey
-lemon juice
1 Cook the bacon on a non-stick pan until golden brown on all sides. Turn off the heat and remove the bacon. If you are using bacon rashes, crumble them into pieces and set them aside. Remove any excess fat from the pan leaving only about a teaspoon of it.
2 While the pan is still hot and the heat off, add chipotles and a drizzle of honey to taste and stir. Return the bacon lardons or pieces and toss them around into the glaze until they are covered. Reserve. Just before serving, add a light squeeze of lemon juice over the bacon and serve.
Crispy Potato Salad with Smoky-Glazed Bacon
1 Dish the crispy potato mix in a serving bowl and mix in the lentils. Add the spring onion dressing just before serving and toss. Sprinkle with the smoky-glazed bacon and enjoy!
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