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POTATO AND SPRING GREEN SALAD

SERVES: 6 – 8

INGREDIENTS

  • 750g bag baby Spud Lite potatoes, sliced into thick rounds
  • 1/2 red onion, peeled and thinly sliced
  • juice of a lemon
  • 150g green beans, trimmed
  • 150g snow peas, trimmed
  • 150g sugar snap peas, trimmed
  • 3 breakfast radish, thinly sliced
  • 1/4 cup mint leaves, chopped
  • 1/4 cup slithered almonds, toasted
  • 50g marinated feta, drained and crumbled

 

GARLIC & LEMON VINAIGRETTE

  • 1/2 clove garlic, peeled and crushed
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp finely grated lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • salt flakes and freshly ground black pepper

METHOD

Pre-heat oven on 220 degrees Celsius.

Place Spud Lite potatoes into a pot and cover with cool water. Place on stove and bring to a boil. Boil for approximately 15 to 20 minutes, until soft. Drain the potatoes.

In a large roasting tray, placed boiled potatoes and smash them with a masher or folk.

Dress the potatoes in olive oil and seasoning. Place into pre-heated oven and roast until golden brown.

Place grated parmesan, ricotta cheese, baby spinach and golden smashed potatoes into a large bowl and toss together.

Your smashed potatoes are now ready to serve

Hint: If you want to make them extra crispy with melted cheese, toss everything together place back in roasting dish, spread parmesan cheese on top and roast till cheese is melted.

 

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CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

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