Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 1 large avocado, destoned, sliced
- 1 large cucumber, halved, seeded, diagonally sliced
- 2tablespoons mint leaves (to serve)
- 4 spring onions, sliced
- 3teaspoons honey
- 1tablespoons dijonnaise
- 1kilograms baby potatoes
- 100grams baby spinach
- 1/2 cup olive oil
- 2tablespoons apple cider vinegar
- 1/4 cup dill sprigs, roughly chopped
Nutrition per serving
1430kJ / 342Cal
1430 Kilojoules or 342 Calories
16% of daily energy intake*
Protein
5.3grams
Fat
22.8grams
Carbs
27.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Simmer for 8 minutes or until just tender. Drain.
Step 2 of 4
Meanwhile, combine dill, vinegar, mustard and honey with half the oil in a food processor until smooth.
Step 3 of 4
Heat a chargrill pan over high heat. Thickly slice potatoes and combine in a bowl with remaining oil. Season. Cook potato on chargrill for 2 minutes each side or until golden.
Step 4 of 4
Combine potato, cucumber, avocado, spinach and onion on a platter. Drizzle dressing over and garnish with mint leaves to serve.
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