30
675g Scotty Brand Baby Potatoes
washed and halved
150g crumbled feta cheese
150g pomegranate seeds
240g mixed salad leaves (e.g.,
arugula, spinach, and watercress)
For the dressing
60ml extra-virgin olive oil
30ml balsamic vinegar
Tablespoon honey
Tablespoon Dijon mustard
Salt and pepper to taste
Preheat your oven to 200°C (400°F).
In a large mixing bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper.
Spread the potatoes on a baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes or until the potatoes are golden and tender. Stir occasionally for even cooking.
In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
In a large salad bowl, combine the roasted Scotty Brand Baby Potatoes, crumbled feta cheese, pomegranate arils, and mixed salad leaves.
Pour the prepared dressing over the salad ingredients.
Using salad tongs or clean hands, gently toss the salad until all ingredients are well coated with the dressing
Divide the salad among serving plates or bowls.
Optionally, sprinkle a few extra pomegranate arils and crumbled feta on top for a visually appealing finish.
Serve this delightful winter warmer batch cooked salad as a side dish or a light main course. The combination of warm, roasted potatoes with the cool, crisp salad leaves, tangy feta, and sweet pomegranate creates a delicious balance of flavours.
