Well known for their fresh, straightforward and wholesome fare, this salad from Revive's latest cookbook is incredibly simple to throw together. If watercress is not available you can replace with baby spinach or a mesclun lettuce mix.
INGREDIENTS
4 cups small potatoes cubed
2 teaspoons oil
4 cups watercress, chopped roughly
½ cup mint, chopped roughly
1 red capsicum, sliced thinly
½ cup roasted hazelnuts
½ cup honey mustard dressing
mint, to garnish
Honey Mustard Dressing
2 tablespoons seeded mustard
1 tablespoon honey
½ teaspoon salt
3 tablespoons lemon juice
3 tablespoons tahini
METHOD
In a bowl mix the potatoes and oil together. Put onto an oven tray and bake at 180°C for 20 minutes or until just getting soft.
Place the ingredients for the Honey Mustard Dressing in a cup mix together. In a bowl, combine the potatoes with the dressing.
Place the watercress and mint on your serving dish. Add the potatoes and top with the capsicum and hazelnuts. Garnish with some extra mint.
This is an extract from REVIVE 5 by Jeremy Dixon
RRP: $29.99, 1 Sept release date, published & distributed by Revive Concepts Ltd
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!