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BLISTERED CHERRY TOMATOES AND DIJONAISE SPUD LITE POTATO SALAD

PREP TIME: 15 MINS

COOKING TIME: 7 MINS

SERVES: 2

INGREDIENTS

350gm Spud Lite Baby
2 tbsp Dijonaise
2 tsp olive oil
1/2 punnet cherry tomatoes
1/2 avocado, peeled and diced
1 stick celery, diced
2 tbsp baby basil leaves
1/2 cup baby rocket leaves
Salt flakes and freshly ground black pepper

 

METHOD

1. Cook potatoes. Place Spud Lite potatoes in a microwave dish and cook on high for 8 minutes or until soft. Whilst still hot, cut into quarters and place in a medium mixing bowl. Add dijonaise, tossing until well coated. Set aside until required.

2. Cook tomatoes. For the tomatoes, heat olive oil in a small frying pan over a high heat. Add cherry tomatoes and cook for 5 minutes, turning often until tomatoes blister and begin collapsing. Remove from heat and season with salt and pepper.

3. Assemble Spud Lite Potato Salad. To assemble salad, add cooked tomatoes, avocado, celery, baby basil and rocket leaves to dressed potatoes, mixing gently to combine.

4. Serve. To serve, place in a serving bowl and season with salt and pepper.

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