Ingredients

250g salad potatoes (halved)

1 tbsp olive oil

1 red onion (sliced into 6 wedges)

2 rashers smoked back bacon (trimmed and cut into large pieces)

70g mushrooms (sliced)

1/2 tbsp wholegrain mustard

1/2 tbsp red wine vinegar

50g bag mixed watercress and spinach salad

40g creamy blue cheese

Preparation

  1. Heat 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.

  2. Heat 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.

  3. Meanwhile, 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 2 plates, then crumble over the blue cheese.

289 kcalories, protein 11g, carbohydrate 25g, fat 17 g, saturated fat 7g, fibre 0g, sugar 5g, salt 1.65g