Golden potato salad with rocket, oregano and capers

golden-potato-salad-rocket-oregano-capers
  • Serving: 4
  • Prep time: 15 m
  • Cook time: 15 m
  • Ready in: 30 m
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Welcome the weekend with this relaxed vegetarian meal and a glass of chilled wine.

Credit by: KingOfChef

Ingredients

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Nutrients

805 kj ENERGY
4g FAT TOTAL
0.5g SATURATED FAT
6.5g FIBRE
5.5g PROTEIN
32g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat a barbecue flat plate or large frying pan over medium-high heat. Thinly slice the potatoes crossways. Use a vegetable peeler to slice the zucchini lengthways into thin ribbons. Spray the potato and zucchini with olive oil spray. Season with pepper. Cook the potato on the flat plate for 3-4 minutes each side or until tender. Transfer to a plate. Cook the zucchini for 1 minute each side or until tender.

  • Step 2

    Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a sharp knife to remove white pith. Cut into thin strips.) Combine the lemon rind, rocket, tomato, oregano and capers in a large bowl. Whisk together the oil, lemon juice, garlic and sugar in a jug.

  • Step 3

    Add the zucchini and dressing to the rocket mixture and toss to combine. Divide the potato among serving plates. Top with the salad mixture and serve.

Tips & variations

  • Variations:

  • 1) Sweet potato stacks with rocket and cucumber salad: Omit the zucchini. Replace the potatoes with 500g orange sweet potatoes (kumara) and 500g white sweet potatoes. In step 3, use a vegetable peeler to slice 2 Lebanese cucumbers lengthways into ribbons. Add to the rocket mixture and toss to combine.

  • 2) Smoked tuna and golden potato salad: Omit the zucchini. Replace the oregano with 1/4 cup Thai basil leaves. In step 1, cut the potatoes into 2cm pieces and cook for 4-5 minutes each side or until tender. In step 3, add the potato to the rocket mixture with 2 x 125g cans smoked tuna slices, drained, and 1 avocado, halved, stone removed, peeled, coarsely chopped.

  • 3) Pumpkin and spinach salad with pepitas: Replace the potatoes with 700g Kent pumpkin, peeled, deseeded. Replace the rocket with baby spinach leaves. Replace the oregano with 1/4 cup coriander leaves. Add 80g (1/2 cup) pepitas (pumpkin seeds) in step 3.

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