Crunchy Green Salad with Roasted Potatoes and Caper Garlic Brown Butter

1m
Serves 6
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Directions

  1. 1Peel and chop the potatoes into chunks.
  2. 2Parboil the potatoes for about 10 minutes in salted water.
  3. 3Drain and air dry for at least 30 minutes.
  4. 4Dice the cucumbers, fennel, onion, and chilli.
  5. 5Chop the herbs (mint, oregano, and fennel tips).
  6. 6Chop the avocado and iceberg lettuce.
  7. 7Combine the salad ingredients in a bowl and set aside.
  8. 8Toss the potatoes with olive oil, salt, and pepper.
  9. 9Add garlic powder, paprika, oregano, and dried thyme to the potatoes.
  10. 10Prepare a caper and garlic brown butter dressing.
  11. 11Chop the tomatoes.

Ingredients

  • 6 potatoes
  • 1 pinch salt
  • 2 cucumbers
  • 1 fennel
  • 1 onion
  • 1 chilli
  • 1 handful mint
  • 1 handful oregano
  • 1 avocado
  • 1 handful iceberg lettuce
  • 1 handful feta cheese
  • 1 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch garlic powder
  • 1 pinch paprika
  • 1 pinch oregano
  • 1 pinch dried thyme
  • 1 tbsp capers
  • 2 cloves garlic
  • 1 tbsp butter
  • 1 handful tomatoes

Equipment

knifepeelerpotbaking traymeasuring cupgarlic press