Photo of Smashed potato, roast beetroot and labne salad by WW

Smashed potato, roast beetroot and labne salad

5
4
2
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
1
Difficulty
Easy
A flavoursome warm salad to temp any tastebuds.

Ingredients

Potato

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.