Succulent roast potatoes tossed between crisp leaves and drizzled with vinaigrette make an exceptionally good salad.
Serves 4
12 small roasting potatoes, halved
vegetable oil spray
¼ cup walnut halves
100g creamy blue cheese, crumbled
1 avocado, destoned, peeled and sliced into wedges
5 handfuls red leaf lettuce (e.g. Red Oak)
2-3 Tbsp vinaigrette e.g. balsamic
Preheat oven to 200°C.
Place potatoes on an oven tray. Spray with oil.
Bake in preheated oven for 15-20 minutes, or until just cooked.
Add walnuts and bake another 5 minutes. Cool slightly.
Place on a serving dish and add remaining ingredients.
Drizzle vinaigrette over and toss gently.
Nutrition Information Panel
Per Serving [4 Serves] | |
Energy | 2020 kJ |
Protein | 14.3g |
Total fat – saturated fat |
29.4g 8g |
Carbohydrates – sugars |
38g 3g |
Fibre | 7.4g |
Gluten | 0g |
Sodium | 374g |
Gluten Free |