Roasted Crispy Baby Potato Salad with Birch & Waite Yoghurt Ranch Dressing & Dip

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SERVES: 4-5
PREP TIME: 45 minutes

Baby potatoes 1 kg

Brussle sprouts 500 g

French lentils, rinsed and drained 400g can

Green beans, top and tailed 200 g

Baby spinach 2 handfuls

Red cabbage, thinly sliced 1/8

Dill, roughly chopped 1 tbsp

Parsley, roughly chopped 1/4 cup

Pine nuts, toasted 1/4 cup

Olive oil (for cooking)

Sea salt

Method

  1. Preheat oven to 200°C fan-forced.
  2. Place brussle sprouts onto a baking tray and coat with a drizzle with olive oil and a sprinkle of sea salt. Place in oven for 20-25 minutes or until golden brown, crispy on the outside and soft on the inside. Remove from oven and set aside to cool.
  3. Par boil potatoes until slightly under cooked when pricked with a fork. Drain and transfer to a large baking tray, and coat with olive oil and sea salt. Place in oven for 30 minutes or until golden and crunchy. Remove from oven and set aside to cool.
  4. Blanch green beans in a medium pot of boiling water for a few minutes, remove and drain. Slice into 4cm lengths.
  5. Place potatoes, brussle sprouts, green beans, red cabbage, French lentils, baby spinach and fresh herbs into a large mixing bowl. Add a drizzle of Birch & Waite Yoghurt Ranch Dressing & Dip and gently toss to coat.
  6. Serve salad in a large bowl or on a platter, top with pine nuts and add another drizzle of Yoghurt Ranch to serve.

Cook’s Note

BBQ meat or fish is a great addition to this salad.

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