Potato & Avocado Salad
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A salad full of good fats and great robust flavours.
: 20 minutes
: 45 minutes
: 2 - 4 servings
500g new potatoes
20g Parmesan, grated
10g pumpkin seeds
1 tbsp sunflower oil
1 tsp ground basil
1 red pepper
1 garlic bulb
Pre-heat oven to 180 ༠C/ 160 ༠C fan/ 375 ༠F/ 5 Gas.
Chop and steam the cabbage until it is soft and wilted.
Chop and steam the potatoes for about twenty minutes or until soft enough to stick a knife through.
Chop the pepper, dice the onion, mix with half the parmesan cheese, drizzle in sunflower oil, and cook in the oven for 25 minutes.
Slice the avocado, and then mix with the potatoes, cabbage, red pepper, and garlic.
Sprinkle the basil, pumpkin seeds and remaining parmesan on top.
Drizzle over the vinaigrette.
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