Recipe

ROASTED BROCCOLINI® & POTATO WEDGE SALAD WITH JALAPENO DRESSING

6-8 as side
Serves
15MINS
Prep Time
40 MINS
Cook Time
10
Ingredients

Ingredients

  • 1 Broccolini®, family bunch
  • 1.25kg large washed potatoes, cut into wedges
  • 2 tbs olive oil
  • 1 tbs smokey chipotle seasoning or Fajita spice mix
  • 60g baby rocket
  • 60g baby spinach

JALAPENO DRESSING

  • 4 tbs extra virgin olive oil
  • 2 limes, juiced
  • 3 tsp brown sugar
  • 1 tbs drained pickled jalapenos, chopped

Method

  1. Preheat oven to 230°C fan forced. Arrange potatoes in a large greased roasting pan and spoon over 1 tablespoon oil. Season with salt and turn to coat. Roast for 30 minutes. Remove from the oven and turn potatoes over. Return to the oven for 10 minutes.
  2. Add the Broccolini® to another roasting pan. Spoon over remaining oil and sprinkle with spice, turning to coat. Roast for 10 minutes on the shelf under the potatoes. Set both potatoes and Broccolini® aside to cool to room temperature.
  3. Arrange the rocket and spinach on a large serving platter or board. Top with Broccolini®, including spices from pan and potatoes. Combine all the dressing ingredients and spoon over the salad just before serving. Serve.

Tip: Delicious with roast turkey, pork & glazed ham. Also great salad to serve on buffet with seafood and cold meats.