Method
- Parboil the potatoes in salted boiling water for 5 minutes, adding the broccole for the final 3 minutes. Drain the potatoes and broccoli.
- Heat two tablespoon of oil in a pan. Add the onion and potatoes only, and cook for 8-10 minutes until golden. Meanwhile, grill the bacon until crisp, then drain on kitchen paper. Add the broccoli to the pan with the onion and potatoes and warm through. Tip the vegetables into a bowl.
- Add the remaining olive oil, vinegar and mustard to the pan the onion was cooked in, stirring until warm. Pour over the vegetables, toss gently and season with pepper. Serve with the bacon rashers on top.
