Warm potato, leek and edamame salad

4 servings Prep: 10 mins, Cooking: 15 mins
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A deliciously warm way to get your greens in.

By Food24 July 12 2013
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Ingredients (8)

250 g potatoes — parboiled
50 g leeks — baby, sliced
250 g edamame beans
DRESSING
1 wholegrain mustard
3 lemon juice
1 sugar
to serve — to serve
80 g salad greens — mixed leaves
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Method:

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.



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