Crispy Potato & Charred Broccoli Salad
Ingredients: The ingredient amounts are for four portions.
- Potatoes 900g or 32oz
- Broccoli 1 large head
- Light Mayonnaise 4 tbsp
- Spring Onion 5
- Salt 1 pinch
- Parmesan Cheese 1 tbsp, grated
- Garlic Powder 1 tsp
- Paprika 1 tsp
- Black Pepper 1 tsp
- Cayenne Pepper 1 tsp
- Fresh Chives 3 tbsp, chopped
- Fresh Parsley 3 tbsp, chopped
- Honey 1 tbsp
- Olive Oil 2 tsp
Instructions:
Wash the potatoes and into small cubes around 2–2.5 cm each. Try to keep the
cubes similar in size so they cook evenly.
Place the potatoes into a large pot of boiling salted water. Parboil for 10–15
minutes, until just fork-tender but not falling apart. Drain, then cover the pot with a
lid or clean tea towel and let the potatoes steam dry for 10 minutes.
While the potatoes are steaming, place a large baking tray into your oven. Add 1
tsp olive oil to the tray and let it heat up while the oven preheats to 200°C (fan).
In a bowl, toss the potatoes with: 1 tsp paprika, 1 tsp garlic powder, 1 tsp cayenne
pepper, a generous pinch of salt and black pepper. Spread evenly on the hot tray
and roast for 40 minutes, flipping halfway through.
Cut the broccoli into large florets, then slice each floret in half or quarters to
increase surface area for charring. Toss with 1 tsp olive oil and spread on a
separate tray. Add to the oven during the last 15 minutes of the potato cooking.
In a large bowl, mix together: 4 tbsp light mayo, 1 tbsp Dijon mustard, 1 tbsp white
wine vinegar, 1 tbsp honey, 1 tbsp grated Parmesan, Salt and pepper to taste. Stir in
the sliced spring onions, chopped parsley, and chives. Once cooked, roughly chop
the roasted broccoli into bite-sized pieces. Add the crispy potatoes and chopped
broccoli to the bowl with the dressing. Toss everything together gently until well
coated.
