spinach, rocket & roast potato salad
The blend of flavours is superb resulting in an appealing vegetarian “meal-in-itself”, that is sure to have your guests asking for the recipe.
1 bag krispkut™ Spinach
1 bag krispkut™ Mediterranean Rocket
3 Tbsp krispkut™ Pomegranate & Blueberry Vinaigrette
4 cups potato, diced (Nadine is a waxy potato that holds its
shape well when roasted)
4 Tbsp cooking oil
2 Tbsp chopped rosemary leaves
Snow pea shoots for garnish
Potatoes
Place diced potatoes in a bowl, add 2 Tbsp of cooking oil, rosemary, stir through and put aside for 10 minutes to allow flavours to fuse.
Heat remaining oil in a baking dish, when hot add potatoes and roast until crispy.
Remove from oven and put aside to cool.
Salad Greens:
Mix together krispkut™ Spinach leaves and krispkut™ Mediterranean Wild Rocket (roughly chopped to same size as spinach leaves).
Place on serving dish.
Mix through krispkut™ Pomegranate & Blueberry Vinaigrette.
Top with potato mixture.
Garnish with snowpea shoots.