Roast Potato, Cream Cheese & Avocado

Serves 2

2 large Agria potatoes, peeled

and diced

2 tsp olive oil

150g cream cheese, at room

temperature

Juice 1/2 lemon

2 large slices sourdough, cut into

3 pieces

1 Lebanese cucumber, deseeded

and julienned

1 avocado, thinly sliced Handful fresh cress, to garnish

Preheat oven to 220°C (200°C fan forced). Spread the potato on a large baking tray lined with baking paper. Toss with the oil, season with sea salt and ground black pepper, then roast for about 20 minutes, until crispy.

Meanwhile, combine the cream cheese and lemon juice and season with sea salt and ground black pepper. Set aside.

To serve, spread the bread with cream cheese, top with cucumber, avocado and fried potatoes. Season with sea salt and ground black pepper and garnish with cress.

SMART TIP

Instead of cream cheese, you can use cottage cheese, ricotta, mascarpone, or even nut cheese.