This salad is loosely based on a Jamie Oliver one I stumbled across recently, but I’ve used less ingredients and made it a bit easier, and it’s quickly become one of our household go-to lunches at the moment.
The best thing about it is it’s super flexible, so you can swap the ingredients based on what you’ve got in your fridge at any given time – lettuce, spring onion, olives, rocket – they could all be easily thrown into this. You can also use any kind of potato or a wild medley of whatever needs using up.
INGREDIENTS (for two people)
- 500g potato (I used two baking potatoes and a medium sweet potato for my latest batch).
- Two medium carrots
- Half a cucumber
- Large handful cherry tomatoes
- Two large handfuls of spinach
- Balsamic vinegar
- Olive oil
- Juice from half a lemon
- Half a tsp of wholegrain mustard
- 100g feta
- One fresh red chilli
- Preheat the oven to 180 degrees.
- Cut potatoes (keeping skin on) into small chunks and add to a medium-sized pan with water – boil these for 10 minutes or until they start to soften.
- Drain potatoes and toss a couple of times in colander to make nice and fluffy – if they break apart this is completely fine.
- Transfer potatoes to a baking tray with a drizzle of olive oil plus salt and pepper. Cook for 25 minutes or until starting to crisp up and go golden brown.
- When the potatoes are nearly cooked, get a big mixing bowl and add a good glug of olive oil, a good glug of balsamic vinegar, the juice from half a lemon, the wholegrain mustard and salt and pepper. Give it a good mix to ensure the mustard is thoroughly combined.
- Using a peeler, peel the skin off the carrots and cucumber and discard, and then continue to use the peeler to create ribbons from the remainder of the carrots and cucumber. It doesn’t matter if these are all shapes and sizes and a bit broken up.
- Chuck the carrots and cucumber in with the bowl of dressing, and then slice the tomatoes in half and add those too. Finally, add the spinach to the bowl.
- Using clean hands, mix up the salad ingredients with the dressing to ensure it’s evenly distributed.
- When the potatoes are ready, share between plates and immediately top with the dressed salad.
- Top with crumbled feta, and sliced fresh chilli (optional of course).
- And, enjoy! (Ideally in the sunshine with a glass of something deliciously ice cold).
Oh, and just an FYI, if you wanted to bulk this salad out some more, you could create a bed of couscous or top with grilled chicken. Just sayin’…