Serves 4


  • 500g miniature new potatoes, halved
  • 250g fine green beans, trimmed
  • 250g smoked dry cured back bacon
  • 100g baby spinach
  • 270g cherry tomatoes, halved


  1. Boil the potatoes for eight minutes, then add the beans and cook for a further 3-4 minutes until both vegetables are tender.
  2. Cool, drain and place in a large serving bowl.
  3. 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.
  4. For the dressing, whisk together the honey, mustard and lemon then gradually whisk in the rapeseed oil to make a smooth and thick dressing.
  5. Add the bacon, spinach and tomatoes to the serving bowl. Pour over the dressing, toss gently and serve.

Recipe by Silvana Franco, Photo: Emli Bendixen