Preheat the oven to 180’C
Wash, halve and boil the potatoes in salty water for 7-10 minutes to soften slightly.
Toss the potatoes in the olive oil and roast for 10 minutes
Add the pepper and the onion to the roasting tin and roast for another ten minutes.
Finally add the bacon to the roasting dish and roast for 10-15 minutes, until the potatoes are golden brown and the bacon a little crispy.
In the meantime, in a saucepan heat the balsamic vinegar, Worcester sauce, lime juice and honey, bring to the boil and leave to bubble away for 5 minutes, or until the sauce has thickened and is looking sticky – this will need stirring regularly. Once you have the consistency you like, remove from the heat and leave to cool for a few minutes.
In a separate bowl, mix together the mayonnaise and the horseradish sauce
Once the bacon and the veg are cooked, remove from the oven and leave to cool for 2 minutes, otherwise you will end up with soggy lettuce.
oss together the salad leaves, bacon, roasted potatoes and the balsamic dressing.
Divide between two plates and then scatter over the horseradish mayonnaise.