I am generally not one for salad. I find the prep vs flavour ratio rarely matches and am mildly satisfied but never jumping for joy. Unless (yes there is always an unless) a salad just so happens to be basically not a salad but just enough salad to call it a salad. So let’s go with it, a salad (of the extremely satisfying and balanced and super flavourful and filling variety).
Roasted Potato, Hazelnut & Grain Salad
Makes one BIG bowl
Ingredients
- 5-7 Potatoes
- 2 cloves of garlic
- Handful of hazelnuts, roughly chopped
- 2 handfuls of green beans
- 250g microwave rice mix
Yoghurt Mint Dressing: this makes more than you’ll need
- 5tbs natural yoghurt
- 2tbs American mustard
- Juice from half a lemon
- Handful of chopped mint
- Salt
Method
Get your oven cranking at 220 and line a baking tray with baking paper.
Chop your potatoes into quarters then drizzle with olive oil and salt and once your oven is at temp pop them in for 10 minutes. Pleeeeease wait for your oven to reach temperature otherwise you want get gold caramelised tatoes. While they are cooking, bring a small pot of water to a rapid boil. Chop the ends off your green beans then drop them in for 2 minutes (you want them to be crunchy). Drain them then leave aside.
Now it should just about be 10 minutes for your potatoes so if they have started to go golden, open the oven and stir through chopped hazelnuts and garlic cloves then put back in the oven for a further 3-4 minutes. You don’t want to burn the hazelnuts so don’t go too far!
While that’s happening, stir through the dressing ingredients in a mug and have a taste to make sure you don’t need more salt. This recipe makes double the dressing you need so you have enough in the fridge for another cook. Microwave your rice packet then stir everything all together (keeping half the dressing separate) and serve up warm! Yummmmmm.
Kitchen Notes...
Substitutes:
- Hazelnuts: almonds, walnuts
- Rice mix: quinoa, pearl cous nous
