Dice the potatoes, carrots and bacon and roast in the oven at 225 degrees for about 15 minutes until the bacon is crispy and the vegetables are golden brown.
2
Season the tenderloin with salt and pepper and fry on all sides for approximately 3 minutes. Finally, leave to rest on low heat in the pan for 20 minutes.
3
Make a simple dressing by halving the orange and squeezing the juice from half into a bowl. Add olive oil and coarse mustard (can be omitted), and whisk together. Season with salt and pepper.
4
Chop the kale and place to a bowl. Add the dressing. Massage the kale with your hands until it softens. This makes the kale easier to eat and digest, and tastes less bitter.
5
Slice the shallot and dice the rest of the orange.
6
Add all the vegetables to the salad bowl. Combine, and top it off with bacon, tenderloin and feta cheese.
