Crispy potato, spinach and pecan salad

Crispy potato, spinach

Crispy potato, spinach and pecan salad

Salads are great for lunch and any left overs can be served with a main. This salad is simple but packed with taste. It involves a couple of cooking techniques which add a crispiness that lifts the taste sensation.

Ingredients:

400g salad potatoes
100g spinach
50g pecan nuts
Drizzle of honey
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dijon mustard
Seasoning

All the goodness of green

Put the grill on to a medium setting. Wash the spinach and leave to dry. 

Crispy potatoes

Boil the potatoes in a saucepan for about 10 minutes. Drain then leave to cool. Put some oil in a frying pan over a high heat and when the oil is hot, pop in the potatoes and fry for a few minutes until starts to brown and leave to one side. 

Honey pecans

Place the pecans on a baking tray and drizzle some honey evenly over the nuts. Pop into the oven under the grill for about 5 minutes until the honey has melted and pop the walnuts in a bowl to cool down. 

Mustard dressing

In a small bowl, add the oil, lemon, mustard and seasoning to taste and mix to combine. In a large bowl, add the spinach, potatoes and pecans, add the dressing and mix to combine. 

The finished article

So, what is your favourite salad ingredients?