Warm BBQ Potato Salad with Bacon Crumble

• 5 medium potatoes

• 2tblsp olive oil

• 100g diced bacon

• 3tsp fresh breadcrumbs

• 1/2 tsp sesame seeds

• 1/2 tsp pumpkin seeds

• 2 tsp flaked almonds

• 1/4 tsp poppy seeds

• 3tsp fried shallot

• 1tsp ground almond and sunflower mix- optional

• 2 spring onion- sliced

• 100g cream cheese

• 1 lemon- juice and zest

• 1/2 tsp Dijon mustard

• 1 clove garlic- pureed

• 1tsp vinegar of choice

• 5tsp vegetable oil- for dressing

• 3tsp olive oil- for dressing

• pinch cayenne pepper

• salt and pepper to taste

Step 1

Wash and scrub floury potatoes, not waxy varieties when grilling.

Slice the potatoes into 2cm thick slices and place them into a colander to wash. Wash and drain and then place into a pot, cover with salted water and cook for between 7 -10 mins to ¾ cook. Drain and gently place onto a tray. Sprinkle with olive oil.

Step 2

Using either a warm BBQ, griddle plate or large frying pan, char potatoes lightly browning them on both sides and then place onto a serving dish. 

Step 3

In a hot frying pan, fry bacon and bread crumbs in olive oil until golden brown. Remove onto a paper towel. Add almonds, pumpkin and poppy seeds to the breadcrumbs and stir through. If adding ground nuts, add those now to the crumbs.