Name: Golden potato salad with rocket, oregano and capers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 5 (about 700g) pontiac potatoes; 2 zucchini, ends trimmed; Olive oil spray; 1 lemon; 1 bunch fresh rocket, washed, dried; 2 egg tomatoes, halved, deseeded, thinly sliced; 62.50 ml fresh oregano leaves; 40.00 ml drained capers; 18.20 gm olive oil; 42.00 gm fresh lemon juice; 1 garlic clove, crushed; 2.00 gm brown sugar

Golden potato salad with rocket, oregano and capers

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Enjoy a casual vegetarian meal with a refreshing glass of wine.

Ingredients:

5 (about 700g) pontiac potatoes
2 zucchini, ends trimmed
Olive oil spray
1 lemon
1 bunch fresh rocket, washed, dried
2 egg tomatoes, halved, deseeded, thinly sliced
62.50 ml fresh oregano leaves
40.00 ml drained capers
42.00 gm fresh lemon juice
1 garlic clove, crushed
2.00 gm brown sugar

Instructions:

Heat a barbecue flat plate or large frying pan over medium-high heat. Slice the potatoes thinly across. Peel the zucchini into thin ribbons using a vegetable peeler. Spray both the potato and zucchini with olive oil spray and season with pepper. Cook the potatoes on the flat plate for 3-4 minutes on each side until tender. Transfer to a plate. Cook the zucchini for 1 minute on each side or until tender.
Zest the lemon using a zester, vegetable peeler, or sharp knife to remove the rind. Combine the lemon rind, rocket, tomato, oregano, and capers in a large bowl. In a jug, whisk together oil, lemon juice, garlic, and sugar.
Combine the zucchini and dressing with the rocket, tossing gently. Serve the salad mixture over the divided potato on serving plates. Enjoy!

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