Blistered Cherry Tomatoes, and Dijonaise Spud Lite Potato Salad
Serves: 2
INGREDIENTS
- 350gm Spud Lite Baby
- 2 tbsp Dijonaise
- 2 tsp olive oil
- 1/2 punnet cherry tomatoes
- 1/2 avocardo, peeled and diced
- 1 stick celery, diced
- 2 tbsp baby basil leaves
- 1/2 cup baby rocket leaves
- salt flakes and freshly ground black pepper
METHOD
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Step 1 - Cook Potatoes
Place Spud Lite potatoes in a microwave dish and cook on high for 8 minutes or until soft. Whilst still hot, cut into quarters and place in a medium mixing bowl. Add dijonaise, tossing until well coated. Set aside until required.
Step 2 - Cook Tomatoes
For the tomatoes, heat olive oil in a small frying pan over a high heat. Add cherry tomatoes and cook for 5 minutes, turning often until tomatoes blister and begin collapsing. Remove from heat and season with salt and pepper.
Step 3 - Assemble Spud Lite Potato Salad
To assemble salad, add cooked tomatoes, avocado, celery, baby basil and rocket leaves to dressed potatoes, mixing gently to combine.
Step 4 - Serve
To serve, place in a serving bowl and season with salt and pepper.
