POTATO AND SPRING GREEN SALAD
PREP TIME: 15 MINUTES
COOKING TIME: 10 MINUTES
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 AND 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
1. For the vinaigrette, combine all the ingredients together in a screw top jar, shaking vigorously to combine. Set aside until required.
2. Place potatoes in a large saucepan of cold water and slowly bring to the boil. Cook for 3-4 minutes or until just tender. Drain, return to saucepan and pour 1/3 of the dressing over the hot potatoes, tossing to combine. Allow to cool.
3. Place onion in a small bowl and cover with lemon juice. Leave to stand for 10 minutes before draining and discarding the lemon juice.
4. Bring another large saucepan of water to the boil. Add beans, snow peas, sugar snap peas and cook for 2 minutes. Drain and refresh under cold water.
5.To assemble salad, place cooled potatoes in a large mixing bowl with red onion, blanched green vegetables, radish and remaining dressing, tossing to combine. Place salad in a serving bowl and sprinkle over mint, almonds and feta to serve.
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