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