Roasted Potatoes Salad

I am a big fan of prepping a big batch of salad to eat during the week on busy days when I don’t have the energy or the time to cook. This week I jazzed things up and switched from boiled to roasted potatoes and boy… was. it. delicious!

I love eating a big plate of this delicious and nourishing salad on its own or as a side dish served with a salmon fillet or chicken breast.

Ingredients

• 6-8 baby potatoes

• 1 can red kidney beans

• 2tbsp olive oil

• 1 cup cucumber slices

• 1/2 medium avocado

• 1/4 red onion, chopped

• 2 handful spinach

• 1/4 cup crumbled feta

• Mixed herbs

• juice 1/2 lemon

• Salt and pepper

• Optional: 1tbsp sunflower seeds

Method

1. Preheat the oven to 180ºC and line a baking tray with parchment paper. In the meantime, halved the potatoes and place them in the baking tray. Coat them with a tbsp of olive oil, mixed herbs, salt and pepper. Bake for 35-40min until crispy.

2. Arranging the ingredients in a salad bowl. Mix in the beans, cucumber slices, chopped onion, avocado, feta, sunflower seeds and roasted potatoes Make a bed with the mixed greens and top with the rest of ingredients.

3. For the dressing, drizzle with olive oil, lemon juice, salt and pepper. Combine and serve in individual plates or a lunch box if you are taking it to work!