If you can track down some fresh watercress for this salad, its tangy, peppery flavour is a lovely balance to the roast potatoes. Watercress is full of vitamins and minerals and, combined with some radish sprouts or other microgreens, turns this salad into a nutrient-dense powerhouse.
Recipe: Green goddess potato salad
Fresh Recipes
2 mins to read
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Turn your salad into a nutrient-dense powerhouse. Photo / Fresh Media
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1 Tbsp extra virgin olive oil
50g butter, melted
½ cup pesto
2 handfuls of watercress or salad leaves of choice
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1 handful of spicy radish sprouts or sprouts of choice
1 spring onion, sliced thinly on an angle
½ cup basil leaves
Flaky salt and cracked black pepper to taste
Method
- Preheat the oven to 180C and line an oven tray with baking paper.
- Spread potatoes over the tray and drizzle with olive oil. Cook for 25–35 minutes, until golden, tossing halfway through.
- Remove the potatoes from the oven and tip into a large mixing bowl. Add the butter, pesto, and salad leaves, tossing to combine. Season to taste with some flaky salt and cracked black pepper.
- Turn the salad out on to a serving platter and sprinkle sprouts, basil and spring onion over the top. Serve warm.