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RAINBOW POTATO SALAD WITH PICKLED RED ONIONS

PREP TIME: 20 MINS + PICKLING TIME

COOKING TIME: 50 MINS

SERVES: 8

INGREDIENTS

 

750g baby Spud Lite potatoes, quartered

600g Sweet potato, quartered and thickly sliced

400g baby beetroot, quartered

1 ½ tablespoons olive oil

3 teaspoons Za-atar

2 cups podded edamame, blanched

¼ cup shredded mint leaves

 

Creamy garlic, mint and feta dressing

200g smooth feta, crumbled

1 clove garlic

Zest ½ lemon

1 tablespoon olive oil

200g Greek style yogurt

Salt flakes and freshly ground black pepper

 

Lemon pickled red onion

1 medium red onion, halved and thinly sliced

Juice of a large lemon

METHOD

 

1. Preheat oven to 200°C (180°C fan-forced) and line two large baking trays with baking paper.

2. For the pickled onion, place onion in a bowl and pour over lemon juice, tossing to coat. Leave to stand for 1 hour. Drain, discarding lemon juice.

3. Place potatoes in a large mixing bowl with 2 teaspoons of oil and 1 teaspoon Za-atar, tossing until well coated. Spread onto a prepared baking tray. Repeat process with sweet potato and beetroot and spread onto remaining baking tray.

4. Bake in preheated oven for 25 minutes, placing potatoes on the top shelf. Swap shelves and cook vegetables for a further 25 minutes. Remove from oven and allow to cool.

5. For the dressing, combine feta, garlic, zest and oil together in an electric stand mixing with a balloon whisk, beating until soft and smooth. Add yogurt, salt and pepper whisking to combine.

6. To serve, combine roasted vegetables, edamame and mint together in a large mixing bowl, tossing gently to combine. Spread dressing across a large plate or platter and top with roasted vegetables and pickled onion.

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