This salad is full of healthy leafy greens and peas which are a great source of vitamin K, manganese, dietary fibre, vitamin B1, copper, vitamin C, phosphorus and folate. Just one serving of radishes provides a third of your vitamin C requirements for the day.
Serves: 4
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 700g baby potatoes, halved
- 2 tbsp extra-virgin olive oil
- 1 tsp dried thyme
- Salt & pepper, to season
- 200g green peas, cooked
- 250g baby spinach or mixed leaves
- 4 radishes, sliced
- 2 spring onions, chopped
- 1 small bunch dill, chopped
- Sherry Vinaigrette Dressing
- 2 tbsp sherry vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp honey
Method
- Preheat oven to 180°C.
- Place potatoes on baking tray and drizzle with olive oil until slightly coated. Top with thyme and season with salt and pepper. Roast potatoes for 25–30 mins until slightly golden and crisp. Allow to cool.
- Combine peas, salad greens, radishes, spring onions and potatoes in large bowl. Sprinkle with dill.
- To make dressing, combine all ingredients in small bowl and whisk gently until well combined.
- Pour dressing over salad and toss gently. Serve immediately.
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