Radicchio and Rosemary Potato Salad
Serves 2
About this recipe
A simple salad using my favorite technique for prepping potatoes. Skins on, parboiled and finished in a hot oven to create that gorgeous crispy texture.
The bitter leaves of radicchio are offset with the sweet pears that also offer fantastic fibre benefits as well as a beautiful taste to complete this quick salad.
Try different nuts if you prefer a sweet nut like almond or hazelnut. Seeds like pumpkin would also work well providing quality fats and easy to digest protein.
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Ingredients
- 150g Potatoes (small or new potatoes), parboiled for 10 minutes
- 150g Radicchio leaves, roughly ripped
- 1 Pear, thinly sliced
- 50g Walnuts
- 1 tbsp Olive oil
- 10g Rosemary
Instructions
Preheat the oven to 200C, fan assisted
Place the parboiled potatoes on a tray and gently crush with a spoon
Drizzle with olive oil, add rosemary, season and bake for 15 minutes until golden
Arrange the torn leaves of radicchio and sliced pear in a bowl
Top with the rosemary flavoured potatoes, crushed walnuts and a drizzle of oil
Meal type: Dinner, Lunch, Salad, Side
Diet type: Dairy Free, Gluten Free, Vegan, Vegetarian
Time: 20-40 mins
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