Perfect for hot summer days: Our light Feta-Watermelon Salad with Crispy Bacon
Ingredients for 4
400 g small potatoes (La Ratte or new potatoes)
50 g butter
Rosemary
Fleur de Sel
1 onion
3 small pears
500 g green beans
160 g HANDL TYROL Finest Bacon
2 tbsp fresh summer savory (or 1 tbsp dried)
Salt and pepper
1 tbsp butter
1 tbsp vegetable oil
Parsley, for garnish
Crispy and full of flavour: Our Finest Bacon
Method
Level of difficulty:
Hobby cook
- Boil the potatoes with their skins in salted water until tender. Preheat the oven to 180°C (fan). Meanwhile, finely chop the rosemary and melt the butter. Drain the potatoes and cut them in half. Place the potato halves on a baking sheet lined with parchment paper. Drizzle the potatoes with melted butter, sprinkle with Fleur de Sel and rosemary and bake in the oven for about 20-30 minutes until crispy.
- Bring heavily salted water to a boil in a large pot. Wash the beans, trim the ends and cook them in salted water for about 8 minutes. Drain the beans and shock them in ice water. Let them drain in a sieve.
- Fry the bacon in a non-stick pan without any fat until crispy. Remove and drain on paper towels. Reserve the fat in the pan.
- Wash the pears, cut them into wedges and core them.
- Sauté the pear wedges in the same pan. Deglaze with a splash of white wine. Reduce the wine and add butter to create a creamy sauce.
- Finely dice the onion and sweat it in a pan with 1 tbsp of butter until translucent. Add the beans and season with summer savory, salt and pepper.
Tip: Finely chop any remaining summer savory and use it for garnish.