Well known for their fresh, straightforward and wholesome fare, this salad from Revive's latest cookbook is incredibly simple to throw together. If watercress is not available you can replace with baby spinach or a mesclun lettuce mix.
INGREDIENTS
4 cups small potatoes cubed
2 teaspoons oil
4 cups watercress, chopped roughly
½ cup mint, chopped roughly
1 red capsicum, sliced thinly
½ cup roasted hazelnuts
½ cup honey mustard dressing
mint, to garnish
Honey Mustard Dressing
2 tablespoons seeded mustard
1 tablespoon honey
½ teaspoon salt
3 tablespoons lemon juice
3 tablespoons tahini
METHOD
In a bowl mix the potatoes and oil together. Put onto an oven tray and bake at 180°C for 20 minutes or until just getting soft.
Place the ingredients for the Honey Mustard Dressing in a cup mix together. In a bowl, combine the potatoes with the dressing.
Place the watercress and mint on your serving dish. Add the potatoes and top with the capsicum and hazelnuts. Garnish with some extra mint.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.