With the onset of warmer weather I find my garden springing into life rapidly. Mint can go mad and take over the Vege patch so with that in mind I planted it in different places so it wasn’t concentrated in one patch. I still have an abundance of mint and it seems also of spinach.
This recipe evolved because not only did I have spinach and mint to use but also some cauliflower that was left over from making cauliflower steaks and two bags of potatoes. It’s light and fresh perfect for bbq’s and warm spring evenings.
You can use broccoli instead of cauliflower or use a combo of the two, I did last night😊
Spring Potato Salad
1 large handful of mint sliced finely
1 red chilli , seeds in or out, chopped finely
1/2 head of cauliflower broken into bite sized florets
1/2 red onion,sliced
2 cups baby spinach sliced
1 cup peas
10 medium sized little diggers potatoes sliced longways in half then into quarters long ways
1/4 cup olive oil
Juice of 1 large lemon
Salt and pepper
Boil potatoes until just tender, drain and put in salad bowl with frozen peas.
Arrange cauliflower on a tray covered with baking paper and spray with oil. Bake at 180oC until just beginning to get colour, about 20 mins, then remove and add to bowl with potatoes and peas. Add the spinach, mint, chilli and red onion.
Make a dressing by putting the olive oil, lemon juice, salt and pepper into a jar then shake it all together. Pour over salad and gently toss to combine everything .
Adjust seasonings if you need too and serve. Keeps well in fridge for a couple of days.