For the Vogerlsalat with beetle beans and bacon, first dice bacon and roast in a pan until crispy.
Boil potatoes, peel and cut into pieces. Wash Vogerlalat and put it in a bowl together with the potatoes and bacon.
Add beetle beans and pumpkin seeds if desired. Dice the onion and season the lettuce with beetle beans with salt, pumpkin seed oil and apple cider vinegar to taste.
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