Crunchy potato and mixed seed salad

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How to make Crunchy potato and mixed seed salad

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:45
  • Total Time : 1:05

Ingredients

  • 800g chat potatoes, quartered
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup natural seed mix with pine nuts
  • 1 garlic clove, unpeeled
  • 2 cups watercress sprigs
  • 1 avocado, cut into thin wedges

Cider vinaigrette

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon wholegrain mustard

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  • Step 2 Place potato, thyme and oil in a large bowl. Season with salt and pepper. Toss to coat. Arrange potato in a single layer on prepared tray. Roast for 30 minutes. Sprinkle potato with seed mix. Add garlic clove to tray. Roast for a further 10 to 15 minutes or until potato is golden and tender. Set aside for 10 minutes to cool.
  • Step 3 Squeeze garlic from skin and place in a bowl. Mash until smooth.
  • Step 4 Make cider vinaigrette. Add vinegar, oil and mustard to garlic. Whisk with a fork until combined.
  • Step 5 Place potato mixture, watercress and avocado in a serving bowl. Drizzle over dressing. Gently toss to combine. Serve.

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