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.
YOU MIGHT ALSO LIKE…
Creamy Baked Potato & Bacon Soup
CREAMY BAKED POTATO & BACON SOUPPREP TIME: 15 MINSCOOKING TIME: 1 HOUR 15 MINSSERVES: 4INGREDIENTS 1kg baked Spud Lite potatoes, pricked all over 1 tablespoon olive oil 1 tablespoon unsalted butter 1 brown onion, peeled and diced 2 cloves garlic, crushed 1 large...
Chicken & Potato Stroganoff
CHICKEN & POTATO STROGANOFFPREP TIME: 20 MINSCOOKING TIME: 50 MINSSERVES: 6INGREDIENTS ¼ cup plain flour 850g chicken thighs, quartered 1/3 cup olive oil 1 brown onion, peeled and sliced 2 cloves garlic, crushed 2 teaspoons sweet paprika 300g button mushrooms,...
Roasted Harissa Chicken and Vegetable Tray Bake
ROASTED HARISSA CHICKEN AND VEGETABLE TRAY BAKEPREP TIME: 20 MINS + MARINATING TIMECOOKING TIME: 1 HOURSERVES: 4INGREDIENTS 4 Chicken Marylands, slashed on the diagonal2 tablespoons harissa paste2 tablespoons lemon juice2 tablespoons olive oil750g bag Spud Lite...