A BIT ON THE SIDE

Pine nuts, prosciutto and peas are just three of the in­gre­di­ents we’ve added to give the hum­ble potato salad a mod­ern makeover

Super Food Ideas - - SIDES -

CRUNCHY POTATO AND MIXED SEED SALAD

SERVES 4 PREP 20 MIN­UTES (PLUS COOL­ING) COOK 45 MIN­UTES

800g chat pota­toes, quar­tered 1 ta­ble­spoon fresh thyme leaves 2 ta­ble­spoons ex­tra vir­gin olive oil ¼ 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

1 Pre­heat oven to 220°C/200°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 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. 3 Squeeze gar­lic from skin and place in a bowl. Mash un­til smooth. 4 Make Cider Vi­nai­grette Add vine­gar, oil and mus­tard to gar­lic. Whisk with a fork un­til com­bined. 5 Place potato mix­ture, watercress and av­o­cado in a serv­ing bowl. Driz­zle over dress­ing. Gen­tly toss to com­bine. Serve. NU­TRI­TION: (per serve) 1835kj; 31g fat; 4.9g sat fat; 8.4g pro­tein; 27.8g carbs; 6.7g fi­bre; 0mg chol; 95mg sodium.

ROAST POTATO AND CAB­BAGE SALAD WITH CREAMY MISO DRESS­ING

SERVES 4 PREP 20 MIN­UTES (PLUS COOL­ING) COOK 50 MIN­UTES

800g se­bago pota­toes, cut into thick wedges 2 ta­ble­spoons ex­tra vir­gin olive oil ¼ small red cab­bage, thinly sliced 1 small car­rot, cut into thin match­sticks 2 green onions, thinly sliced di­ag­o­nally 2 tea­spoons sesame seeds, toasted Creamy Miso Dress­ing ¹⁄³ cup Kew­pie May­on­naise 1 ta­ble­spoon white miso paste 1 ta­ble­spoon rice wine vine­gar 2cm piece fresh gin­ger, peeled, finely grated ¼ tea­spoon sesame oil ½ tea­spoon caster sugar

1 Pre­heat oven to 220°C/200°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 2 Place potato 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 45 to 50 min­utes or un­til golden and ten­der. Set aside for 10 min­utes to cool. 3 Mean­while, make Creamy Miso Dress­ing Place may­on­naise, miso paste, vine­gar, gin­ger, sesame oil and sugar in a small bowl. Whisk un­til smooth and com­bined. 4 Place potato, cab­bage, car­rot and onion in a serv­ing bowl. Gen­tly toss to com­bine. Driz­zle with dress­ing. Serve sprin­kled with sesame seeds. NU­TRI­TION: (per serve) 1760kj; 27.9g fat; 3.4g sat fat; 7.1g pro­tein; 31.9g carbs; 6.8g fi­bre; 16mg chol; 376mg sodium.

SFI rec­om­mends:

Kew­pie May­on­naise is made from egg yolks and rice vine­gar to give it a slightly sweeter taste and smoother con­sis­tency than reg­u­lar mayo.

POTATO AND RADISH SALAD WITH GREEN GOD­DESS DRESS­ING

SERVES 4 PREP 30 MIN­UTES (PLUS COOL­ING) COOK 30 MIN­UTES

600g baby red pota­toes, cut into 8mm-thick slices Olive oil cook­ing spray 1 bunch as­para­gus, trimmed, halved length­ways, cut into thirds 1 cup frozen peas 1 bunch red radish, trimmed, quar­tered 2 green onions, thinly sliced 60g baby spinach Green God­dess Dress­ing ½ av­o­cado 2 ta­ble­spoons lemon juice 1 ta­ble­spoon fresh flat-leaf pars­ley leaves 1 ta­ble­spoon fresh basil leaves 2 ta­ble­spoons ex­tra vir­gin olive oil ¼ cup but­ter­milk

1 Pre­heat oven to 220°C/200°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 2 Ar­range potato slices in a sin­gle layer on pre­pared tray. Spray with oil. Sea­son with salt and pep­per. Roast for 30 min­utes or un­til golden and ten­der. Set aside for 10 min­utes to cool. 3 Mean­while, place as­para­gus and peas in a heat­proof bowl. Cover with boil­ing wa­ter. Stand for 2 to 3 min­utes or un­til bright green and ten­der. Drain. Re­fresh un­til cold wa­ter. Drain. 4 Make Green God­dess Dress­ing Place av­o­cado, lemon juice, pars­ley and basil in a small food pro­ces­sor. Process un­til smooth. With mo­tor op­er­at­ing, grad­u­ally add oil in a slow steady stream. Add but­ter­milk. Process un­til just com­bined. 5 Ar­range potato, as­para­gus, peas, radish, onion and baby spinach on a serv­ing board or plat­ter. Driz­zle with dress­ing. Sea­son with salt and pep­per. Serve. NU­TRI­TION: (per serve) 1282kj; 16.7g fat; 2.9g sat fat; 9g pro­tein; 25.7g carbs; 7.7g fi­bre; 2mg chol; 127mg sodium.

POTATO, SOFT-BOILED EGG AND MIXED HERB SALAD

SERVES 4 PREP 20 MIN­UTES (PLUS 1 HOUR STAND­ING) COOK 15 MIN­UTES

800g chat pota­toes 2 ta­ble­spoons white wine vine­gar 1 ta­ble­spoon ex­tra vir­gin olive oil 1 tea­spoon Di­jon mus­tard 4 eggs 2 ta­ble­spoons diced sweet spiced gherkins 1 ta­ble­spoon drained baby ca­pers, rinsed 2 ta­ble­spoons roughly chopped fresh flat-leaf pars­ley leaves 1 ta­ble­spoon roughly chopped fresh dill 1 ta­ble­spoon chopped fresh chives

1 Place pota­toes in a large saucepan. Cover with cold wa­ter. Bring to the boil over medium-high heat. Boil for 15 min­utes or un­til ten­der. Drain. Set aside for 10 min­utes or un­til cool enough to han­dle. 2 Halve pota­toes. Place in a serv­ing bowl. Whisk vine­gar, oil and mus­tard in a small bowl. Add to pota­toes. Gen­tly toss to coat. Set aside for 1 hour, toss­ing oc­ca­sion­ally. 3 Mean­while, place eggs in a small saucepan. Cover with cold wa­ter. Cover and bring to the boil over high heat. Re­duce heat to medium. Re­move lid. Sim­mer gen­tly for 2 min­utes. Re­move pan from heat. Drain. Re­fresh un­der cold wa­ter. Care­fully peel eggs. 4 Com­bine gherkin, ca­pers, pars­ley, dill and chives in a bowl. Add to potato mix­ture. Gen­tly toss to com­bine. Cut eggs in half and add to salad. Sea­son with salt and pep­per. Serve. NU­TRI­TION: (per serve) 1081kj; 9.2g fat; 1.8g sat fat; 10.6g pro­tein; 29.8g carbs; 4.4g fi­bre; 207mg chol; 221mg sodium.

CRUNCHY POTATO AND MIXED SEED + HIGH FI­BRE + LOWER SODIUM + SU­PER EASY + VEG­E­TAR­IAN THE INFO $2.52 PER SERVE 3.5 VE­G­IES PER SERVE

ROAST POTATO AND CAB­BAGE SALAD WITH CREAMY THE INFO + ASIAN + SU­PER EASY + VEG­E­TAR­IAN $1.81 PER SERVE 3.5 VE­G­IES PER SERVE

POTATO AND RADISH SALAD WITH GREEN THE INFO + GLUTEN FREE + HEART FRIENDLY + VEG­E­TAR­IAN $3.39 PER SERVE 4 VE­G­IES PER SERVE

POTATO, SOFT-BOILED EGG AND MIXED THE INFO + HIGH FI­BRE + LOWER SODIUM + LOW SAT­U­RATED FAT + VEG­E­TAR­IAN $1.69 PER SERVE 2.5 VE­G­IES PER SERVE

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.