Pea & bacon salad
Morrisons Green Split Peas, Cooked
Peas, frozen, boiled
225 g, defrosted
Bacon, fat trimmed, raw
125 g, streaky
New potatoes, raw
300 g, baby, quartered
White Wine Vinegar
2 tablespoons, level
10 g, roughly chopped
- Cook the split peas in a pan of boiling water for 30-35 minutes until tender. Add the frozen peas for the last 5 minutes.
- Meanwhile, dry-fry the bacon in a large nonstick frying pan over a medium heat for 8-10 minutes until crisp and set aside, leaving the bacon fat in the pan. When the peas are cooked, drain and tip into a large bowl and stir in the cooked bacon.
- On a medium-low heat, add the potatoes to the frying pan and cook, stirring occasionally, for 10-15 minutes, until golden. Season, remove from the heat and add the vinegar and mustard. Combine well to coat the potatoes in the dressing, scraping the bottom of the pan as you go.
- Empty the potato mix into the bowl with the peas. Add the chives, season to taste, and toss to combine, adding a little more vinegar if you prefer your peas on the tangy side.