WARM POTATO AND SPROUT SALAD WITH LEMON VINAIGRETTE

PREP TIME: 20 MINS

COOK TIME: 20 MINS

SERVES 6 (AS A LIGHT MEAL)

350g Desiree or Zerella Fresh Spud Lite (lower carb) potatoes, cut into chunks 6 slices Weight Watchers

bacon, chopped 200g small Brussels sprouts,

trimmed, quartered 1 small red onion, cut

into thin slivers 60ml (1/4 cup) water 2 tomatoes, chopped 420g can no-added-salt

chickpeas, rinsed and drained 6 cups torn butter lettuce

60g reduced-fat feta, crumbled

Lemon vinaigrette

3 Tbsp fresh lemon juice 1 Tbsp olive oil

1 Tbsp honey

2 tsp Dijon mustard or

gluten-free Dijon mustard 1 Cook potatoes in a large saucepan of boiling water for 12 minutes or until tender. Drain well. Set aside to cool completely. 2 Meanwhile, heat a large non-stick frying pan over medium heat. Add bacon.

Cook for 4-5 minutes, stirring occasionally, or until the bacon is crisp. Transfer to a plate lined with paper towel. Set aside.

3 To make the vinaigrette, put all the ingredients in a small screw-top jar. Shake well. Set aside.

4 Add Brussels sprouts, onion and water to the frying pan.

Cook, covered, over medium heat for 5 minutes, stirring occasionally, or until the sprouts are just tender. Remove pan from heat and stir in tomatoes, potatoes and chickpeas.

5 Place lettuce on serving plates. Top with potato mixture. Drizzle with the vinaigrette. Sprinkle with feta and reserved bacon. Serve.