Warm roasted potato salad with bacon and blue cheese

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• Salad potatoesHalved500 g
• Olive oil2 tbsp
• Red onionsCut into 6 wedges2
• Back bacon rashersCut into large pieces4
• MushroomsSliced140 g
• Wholegrain mustard1 tbsp
• Red wine vinegar1 tbsp
• Watercress and spinach salad leaves100 g
• Creamy blue cheese (such as St Agur)85 g

1. 1

   Preheat the oven to 220°C (200°C fan). Tip the potatoes into a roasting tin, rub them with 1 tbsp of the oil and a pinch of salt, and roast for 20 mins. Add the onion wedges, shake the tin well and roast for another 20 mins, until the potatoes are deep golden and the onions are soft and caramelised. Let cool a little.

2. 2

   Warm a nonstick pan over the hob and fry the bacon with no oil until crisp. Stir in the mushrooms and cook for 5 mins more, until soft.

3. 3

   While that cooks, whisk the mustard, vinegar, the other 1 tbsp oil and a splash of water into a dressing. Combine the potatoes, onions, bacon and mushrooms with the salad leaves in a large bowl, add the dressing and toss to coat. Share between 4 plates and crumble the blue cheese over the top.