finley chop 225g of the tomatoes and combine with the spring onions, parsley, garlic, oil and lemon juice to make a salsa. season to taste.
cook the new potatoes in lightly salted boiling water until just tender, drain and refresh in fresh cool water.
preheat the grill to high, cook bacon until crisp. cut remaining tomatoes and the edd in to 8 peices, toss potatoes, egg, tomato slices and tomato salsa in a bowl season to taste, toss in bacon and serve on a bed of lettuce
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|Serving Size: 1 Serving (932g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3762 (96%)|
|Amt Per Serving||% DV|
|Total Fat 418g||557 %|
|Saturated Fat 60.2g||301 %|
|Monounsaturated Fat 301.1g|
|Polyunsanturated Fat 44.2g|
|Cholesterol 19mg||6 %|
|Sodium 261.1mg||9 %|
|Potassium 1350mg||36 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 44g|
|Protein 8.7g||12 %|
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Calories per serving: 3907
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