Ingredients
- Spinneysfood Nicola Potatoes 600g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Lemon 1
- Spinneysfood Fresh Mint A handful
- Garlic 1 clove
- Spinneysfood Full Fat Greek Yoghurt 300g
- Spinneysfood Organic Natural Honey 1 tsp
- Pickled red onions 50g
- Spinneysfood Fresh Parsley A handful
Nutrition (Per serving)
- Calories 185
- Fat 8.8g
- Saturates 1.9g
- Protein 7.1g
- Carbs 21.1g
- Sugars 4.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Roasted potato salad with pickled red onion and mint yoghurt
Salad 15 Mins Prep · 45 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set it aside.
- Peel and quarter the potatoes into wedges, then toss them in a bowl with the olive oil, salt and pepper. Spread them out in a single layer on the prepared baking tray. Roast for 40-45 minutes or until the potatoes are golden and crispy on the outside and fork-tender.
- Meanwhile, make the mint yoghurt. Zest and juice the lemon. Finely chop half the mint. Mince the garlic. Mix the mint, garlic, Greek yoghurt, honey and the lemon zest and juice in a large bowl.
- Once the potatoes are cooked, let them cool slightly.
- Spread the yoghurt in a serving dish. While the potatoes are still warm, place them on the mint yoghurt and top with the pickled onions, remaining whole mint leaves and fresh parsley. Drizzle over the olive oil and serve immediately.