Olive, Sun-Dried Tomato And Bacon Rolls With Baked Potatoes And Yogurt Dip - cooking recipe

Ingredients

1 kg new potatoes
6 tbsp olive oil
1 1/2 tsp sea salt
300 g full-fat natural yogurt
2 tbsp mayonnaise
2 cloves garlic, peeled and finely chopped
8 None almond-stuffed Queen olives
16 rashers bacon
16 None sun-dried tomatoes
15 g fresh chives, chopped
None None Lettuce leaves and black olives, for garnish

Preparation

Preheat oven to 400\u00b0F. Toss potatoes with 4 tbsp oil and 1 tsp sea salt. Transfer to a baking tray and bake for 45 mins.
For yogurt dip, mix yogurt, mayonnaise and garlic. Season.
Wrap a slice of bacon around each olive then wrap a slice of remaining bacon around every 2 sun-dried tomatoes. Heat 2 tbsp oil in a frying pan and saute bacon rolls until browned and crispy. Remove from pan and stick a toothpick into each.
To serve, remove potatoes from oven and sprinkle with chives and 1/2 tsp sea salt. Serve with bacon rolls, garnished with mixed salad greens, olives and yogurt dip.