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WARM POTATO & WATERCRESS SALAD

Joanne Iceton
A taste explosion combining peppery watercress with juicy tomatoes and smoky potatoes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Main Course, Salad, Side Dish
Servings 4 people

Equipment

  • Scales
  • Sharp knives
  • chopping board or use a flat plate
  • Measuring Spoons
  • Large lidded pan if you don't have a lid, use foil to cover
  • Small bowl to mix the dressing
  • Grater/peeler

Ingredients
  

Salad

  • 1 tbsps oil
  • 1 red onion cut into small wedges
  • 700 g potaoes cut into thick slices, no need to peel
  • 200 g cherry tomatoes, halved or chop up larger tomatoes
  • 2 tsp smoked paprika
  • large handful watercress you can also use rocket or spinach

Optional

  • 25 g extra mature cheese or parmesan shaved with a peeler or grated

Dressing

  • 4 tbsp unrefined rapeseed/olive oil
  • 2 tbsp cider/white wine vinegar
  • 1 tbsp wholegrain mustard you can also use Dijon or other smooth mustard
  • 2 tsp honey or maple syrup if vegan

Instructions
 

  • Wash, prepare, and chop all of the ingredients.
  • Add the oil and paprika to a large lidded shallow pan and heat. Add the potatoes and onion. Stir to coat them in the paprika flavoured oil, add a splash of water, then cover and cook lowering the heat to medium. If you don’t have a lid, just cover with foil. Cook for 10 mins checking regularly that it does not stick, adding another splash of water if necessary until the veg is just fork tender.
  • Add the tomatoes and stir, then recover until starting to soften. Gently stir in the watercress then remove from the heat.
  • Add the dressing ingredients in a small bowl, whisking together then pour in the pan. Gently stir to mix trying to avoid breaking down the potatoes then serve topped with the cheese.

Notes

You may also add chopped chorizo or smoked bacon, omitting the paprika prior to adding the potatoes. Stir to brown slightly then continue steps 2 - 4.
You may also add a can of drained butter beans, adding them at the same stage as the tomatoes to make this a whole composite meal, offering starchy carbohydrates, vegetables and a protein source.
To make this vegan, swap the honey for agave or maple syrup and omit the cheese.