Name: Crunchy potato and mixed seed salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Ingredients: 800g chat potatoes, quartered; 20.00 ml fresh thyme leaves; 36.40 gm extra virgin olive oil; 62.50 ml natural seed mix with pine nuts; 1 garlic clove, unpeeled; 500.00 ml watercress sprigs; 1 avocado, cut into thin wedges; 40.00 ml apple cider vinegar; 18.20 gm extra virgin olive oil; 5.90 gm wholegrain mustard

Crunchy potato and mixed seed salad

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Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
65 minutes

Elevate potato salad with a modern twist: pine nuts, prosciutto, and peas.

Ingredients:

800g chat potatoes, quartered
20.00 ml fresh thyme leaves
36.40 gm extra virgin olive oil
62.50 ml natural seed mix with pine nuts
1 garlic clove, unpeeled
500.00 ml watercress sprigs
1 avocado, cut into thin wedges
40.00 ml apple cider vinegar
5.90 gm wholegrain mustard

Instructions:

Preheat the oven to 220C/200C fan-forced and line a large baking tray with baking paper.
In a large bowl, combine potato, thyme, and oil. Season generously with salt and pepper, then mix well to ensure even coating. Spread the potato in a single layer on a baking tray. Roast in the oven for 30 minutes. Sprinkle with seed mix and add a garlic clove to the tray. Continue roasting for another 10-15 minutes until the potato is golden and tender. Let it cool for 10 minutes before serving.
Remove garlic from skin and place in a bowl. Mash until smooth.
Prepare a zesty cider vinaigrette by combining vinegar, oil, and mustard with garlic. Whisk together until fully mixed.
Combine the potato mixture, watercress, and avocado in a serving bowl. Drizzle with dressing and gently toss before serving.

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