Bacon, Cheese and Potato Wedge Bake with Rainbow Slaw
Raw vegetables are good for vitamin C and dietary fibre. This recipe provides protein and fibre.
Ingredients
- 700g washed Maris pipers
- 6 lean back rashers
- 125g light buffallo mozzarella balls
- 100g of grated reduced fat cheddar (if you are buying it grated, check that it is gluten free)
- ½ tspn. cajun spices
- For the slaw
- 2 large carrots peeled and grated
- ¼ of a small head of white cabbage, sliced
- ¼ of a small head of red cabbage sliced
- 4 spring onions chopped
- Handful of flat parsley chopped
- 4 tbsp. of 0% fat Greek yoghurt
- Pinch of salt and pepper to taste.
Method
- Preheat the oven to 170°c
- Cut the rashers into strips and dry fry them on a non- stick pan for two minutes.
- Cut the washed potatoes into wedges, in a large bowl mix them with the bacon, grated cheddar, cajun spices and tear in the mozzarella. Transfer to an oven proof dish and bake for 30 minutes. serve with the slaw.
Method for slaw
- Shred the cabbage with a knife or in the food processor, mix all the ingredients with the Greek yogurt and seasoning.
Nutrition
Calories 421kcal
Fat 12g
Saturates 6.8g
Carbohydrates 43g
Sugars 13g
Fibre 8.6g
Protein 31g
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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