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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.