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

• 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

1. Preheat oven to 400u0b0F. Toss potatoes with 4 tbsp oil and 1 tsp sea salt. Transfer to a baking tray and bake for 45 mins.
2. For yogurt dip, mix yogurt, mayonnaise and garlic. Season.
3. 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.
4. 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.

potatoes, olive oil, salt, fullfat natural yogurt, mayonnaise, garlic, queen olives, rashers bacon, tomatoes, fresh chives, black olives

Taken from recipes-plus.com/api/v2.0/recipes/19010 (may not work)