Smashed potato, roast beetroot and labne salad
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 1 • Difficulty: Easy
A flavoursome warm salad to temp any tastebuds.
Ingredients
Potato(es)
100 g, baby
Beetroot
2 baby, peeled, halved
Garlic
1 clove(s), unpeeled
Olive oil
1 tsp
Ground cumin
¼ tsp
Frozen green peas
½ cup(s), (60g)
Watercress
1 cup(s), sprigs
Labne
20 g, (1 ball)
Instructions
1
Preheat oven to 180˚C or 160˚C fan-forced. Place potatoes, beetroot and garlic on a baking tray, toss with oil and sprinkle with cumin, salt and freshly ground black pepper. Bake for 20 minutes. Using a fork, crush the potatoes on tray to break a little, then return to oven for a further 10 minutes or until potatoes are golden and beetroot is tender.
2
Bring a saucepan of water to the boil. Cook peas for 2-3 minutes or until tender. Drain. Push the garlic cloves from their skin and place in a bowl with potatoes, beetroot, labne, peas and watercress. Drizzle with reserved oil from the baking tray, then serve warm or cold.
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