Your cart is empty
Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Roast the potatoes: Preheat the oven to 210°C / 410°F / Gas Mark 8. Parboil the halved baby potatoes in salted water for 8 minutes, then drain well.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
700kcal
Fat
50g
Saturates
15g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Pro Tip ✨: For extra crunch, finish with toasted pumpkin seeds, pine nuts or crispy chickpeas. If making ahead, keep the leaves and feta yoghurt separate until serving so the salad stays fresh.
Only visible to you
Made it?
Watermelon & Ginger Juice, Lime & Jalapeño Vinaigrette, Green Chutney, Tostones, Crispy Courgettes with Cacık
Cheese,
Salads,
Summer,
Family Favourites,
Potatoes,
Egg-Free,
Side Dishes,
Pesc,
Lunch,
Plant-Powered Favourites,
Veg,
No Boring Summer Food
Cancel
Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Roast the potatoes: Preheat the oven to 210°C / 410°F / Gas Mark 8. Parboil the halved baby potatoes in salted water for 8 minutes, then drain well.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
700kcal
Fat
50g
Saturates
15g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Pro Tip ✨: For extra crunch, finish with toasted pumpkin seeds, pine nuts or crispy chickpeas. If making ahead, keep the leaves and feta yoghurt separate until serving so the salad stays fresh.
Only visible to you
Made it?
Watermelon & Ginger Juice, Lime & Jalapeño Vinaigrette, Green Chutney, Tostones, Crispy Courgettes with Cacık
Cheese,
Salads,
Summer,
Family Favourites,
Potatoes,
Egg-Free,
Side Dishes,
Pesc,
Lunch,
Plant-Powered Favourites,
Veg,
No Boring Summer Food
Cancel
