Sallads are my favourite food. The secret is always incorporating a fruit, a cheese or some other yummy protein, and something crunchy. This salad has all of the above. Mango, feta cheese, pine nuts and lovely lemony chunks of warm potato.
Remember this lemony couscous with roast vegetables? When I was roasting the veg, I threw in some potatoes so that they would take in all the yummy lemon flavors that were already going on. A couple of days after our couscous dinner, I used those roast potatoes as the base in this delicious salad:
Roast Potato Salad
- Roast Potatoes (see couscous recipe here)
- Fresh Baby Spinach Leaves (rinse well)
- Avocado
- Mango
- Red Bell Peppars
- Tomatoes
- Feta cheese
- Roast pine nuts
- Honey
- Dijon Mustard
- White Wine Vinegar
- Extra Virgin Olive Oil
- Salt and Peppar
- Start by making your vinaigrette: mix honey, dijon mustard to taste, along with salt and pepper in just enough vinegar to dissolve. Add 3 parts olive oil
- Mix all your veggies and fruits and top with feta cheese, pine nuts and dressing just before serving
Get more yummy family-friendly vegetarian ideas by Mini Veg here.
