Potato Salad with Rapeseed Oil and Honey Dressing
500g miniature new potatoes, halved
250g fine green beans, trimmed
250g smoked dry cured British back bacon
100g baby spinach
270g cherry tomatoes, halved
For the dressing
1 tbsp. clear honey
½ tbsp. Dijon mustard
The juice of ½ lemon
3 tbsp. Brock & Morten Natural Rapeseed Oil
Boil the potatoes for eight minutes, then add the beans and cook for a further 3-4 minutes until both vegetables are tender.
Cool, drain and place in a large serving bowl.
Meanwhile, preheat the grill to medium, and grill the bacon for 4-5 minutes, turning, until crisp and thoroughly cooked. Allow to cool slightly, then cut into bite-sized pieces.
For the dressing, whisk together the honey, mustard and lemon then gradually whisk in the Brock & Morten Natural Rapeseed Oil to make a smooth and thick dressing.
Add the bacon, spinach and tomatoes to the serving bowl. Pour over the dressing, toss gently and serve.
A perfectly tasty yet light summer lunch!
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