Warm potato, leek and edamame salad

Recipe from: 05 July 2013
salad-winter-recipe-potato-endamame-greens-health

Ingredients 11
Servings 4
Time 00:10

Ingredients

  • 3
    Tbs
    olive oil
  • 250
    g
    new potatoes - parboiled
  • 50
    g
    baby leeks - sliced
  • 250
    g
    endamame beans
  • dressing
  • 1
    Tbs
    whole grain mustard
  • 3
    Tbs
    lemon juice
  • 1
    Tbs
    sugar
  • 3
    Tbs
    olive oil
  • to serve
  • 80
    g
    mixed leaves - baby spinach, rocket and watercress
 

Method

00:15
 
Place a non stick pan on high heat and pour in olive oil.

Once hot, place potatoes into oil, cut-side down and fry until beginning to crisp, about 4 minutes, turning once.

Add leeks and a pinch of salt and fry for a further 6-8 minutes turning constantly, until leeks are soft and caramelised on all sides.

Add endamame and dressing and fry for a further 3 minutes, covered.

Spread the salad leaves onto a serving dish and spoon over warm potatoes, leeks and endamame beans as well as any dressing in the
bottom of the pan.

Serve immediately.

Reprinted with permission of undomestikated. To see more recipes, click here.
 

Read more on: potatoes  |  recipe  |  winter  |  health  |  salad
 

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