• 1 1/2 Pounds of new potatoes, halved
  • 4 Slices of Malpass Bacon
  • Half a cup of lentils
  • One cup of diced pumpkin
  • 1/2cup Plain yogurt
  • tablespoon Fresh lemon juice
  • Salt and black pepper
  • 1 Bunch watercress/rocket/lettuce
  • 2 Tablespoons of chopped chives


Partially boil the potatoes pumpkins and lentils in a medium saucepan until tender for 15 minutes. Let it cool for 5 minutes.

Meanwhile, cook the bacon in a large pan over a medium heat until crisp, 5 to 7 minutes. Let cool on a paper towel-lined plate. Break into pieces.

Whisk together the yogurt, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the potatoes, bacon, watercress/rocket, and chives; toss to combine.