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| 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.
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
100g spinach
50g pecan nuts
Drizzle of honey
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dijon mustard
Seasoning
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| All the goodness of green |
Put the grill on to a medium setting. Wash the spinach and leave to dry.
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| 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.
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| 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.
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| 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.
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| The finished article |
So, what is your favourite salad ingredients?
