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    Warm Summer Vegetable Salad

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    Warm Summer Vegetable Salad

    This warm salad of lightly boiled vegetables topped with crispy lardons is substantial enough to make a main meal.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 4


    • 500g pack baby new potatoes, scrubbed
    • 2 x 200g pack baby carrots and green beans, trimmed
    • 2 x 150g pack trimmed sugar snap peas
    • 200g pack Waitrose Unsmoked Danish Lardons
    • 2 x 50g pack Waitrose Rocket
    • For the dressing:
    • Juice of ½ lemon
    • 3 tbsp walnut oil
    • Salt and freshly ground black pepper


    1. Place the potatoes in a pan of cold water, bring to the boil and cook for 6-7 minutes, then add the baby carrots to the pan and cook for a further 5 minutes, or until the potatoes are just tender. Drain thoroughly.
    2. Meanwhile, cut the beans in half and add to a separate pan of boiling water with the sugar snap peas. Return to the boil and cook for 2-3 minutes. Drain thoroughly, then plunge the sugar snaps and beans into a bowl of iced water for 3-4 minutes, or until cool - this will help to retain their crispness.
    3. In a pan, fry the lardons over a medium heat for 4-5 minutes until crisp and golden. Remove using a slotted spoon and drain on kitchen paper.
    4. To make the dressing, lightly whisk the lemon juice and walnut oil together in a small bowl, then season. Place the potatoes and vegetables in a large salad bowl with the rocket. Drizzle with the dressing and toss lightly before topping with lardons. Serve immediately.

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