For the bacon dressing:

Heat the Boilíe oil in a frying pan and add the bacon, fry over a medium high heat for about 5 minutes until golden then remove the bacon to drain on kitchen paper.

Add the spring onions and garlic to the pan and cook for another minute. Stir in the vinegar, mustard and season to taste.

Cut the warm potatoes in half and set in a large salad bowl along with the tomato quarters. 

Drain any remaining oil from the Boilíe pearls and add them to the bowl along with the bacon and baby salad leaves (if using). 

Pour over the dressing and scatter the shredded basil, mix well and serve.

Versatile is the this recipe’s middle name. Try swapping the mustard for a rich Balsamic vinegar, or with so many varieties of salad leaves and tomatoes available now, you can experiment throughout the seasons.

  • 5 tbsp Boilíe oil
  • 5-6 slices smoked bacon,
  • roughly diced
  • 4 spring onions, chopped
  • 2 cloves of garlic, finely chopped
  • 2 tbsp white wine vinegar
  • 2 tsp wholegrain mustard
  • Salt & black pepper, to taste
  • 1 pack Boilíe pearls filled with basil pesto
  • 1kg small new potatoes, cooked
  • but still warm
  • 4 vine-ripened tomatoes, quartered
  • 1 bag of baby salad leaves (optional)
  • A small handful of basil, shredded
  • Salt and black pepper, to taste