Waitrose and Partners
Sour & spicy roast potato salad

Sour & spicy roast potato salad

Crispy, sour and spicy roast potatoes give body to Chetna Makan's soulful fresh summer salad. Roasted in citrus and spice seasoning, the potatoes are a great little snack on their own, but adding them to salad leaves and tomatoes, as Chetna has here, makes a delightful option for the warmer months.

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Gluten freeVeganHealthyLow in saturated fat1 of your 5 a day7 plant varieties
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Ingredients

  • 4 medium red potatoes
  • 140g pack beetroot salad
  • 250g pack mixed baby tomatoes, halved

For the potato dressing

  • 2 tbsp olive oil
  • 1 tbsp Ottolenghi Citrus & Spice
  • 1 tsp chilli powder
  • ½ tsp salt

For the salad dressing

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper

Method

  1. Preheat the oven to 220ºC, gas mark 7. Peel the potatoes, cut into 2.5cm pieces, then put into a large saucepan and cover with water. Bring to the boil, cook for 5 minutes, then drain. Put the potatoes into a roasting tin.

  2. Mix all the potato dressing ingredients together, drizzle over the potatoes and coat well. Roast in the oven for 30 minutes, turning halfway through.

  3. Mix the salad dressing ingredients together and whisk well. Mix the salad and tomatoes together on a large serving plate, drizzle over the dressing and mix well. Add the roasted potatoes on top and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,251kJ/ 299kcals

Fat

12.3g

Saturated Fat

1.8g

Carbohydrates

38.8g

Sugars

5.1g

Fibre

5.2g

Protein

5.6g

Salt

1.2g

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