Ingredients
- 4 (1kg) Red Jacket potatoes, roughly chopped
- Olive oil cooking spray
- 250g baby roma truss tomatoes
- 2 cups (300g) fresh broad beans (see Notes)
- 2 tablespoons white balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 cups (1 bunch) watercress sprigs, trimmed
Directions
- Step 1
Preheat oven to 200C/180C fan-forced.
- Step 2
Line a large baking tray with baking paper. Place potato on prepared tray. Lightly spray with oil. Season with salt and pepper. Roast for 40 to 45 minutes or until golden and tender, adding tomatoes for the last 5 minutes of cooking time. Remove from oven. Stand for 10 minutes to cool slightly.
- Step 3
Meanwhile, bring a large saucepan of water to the boil over high heat. Add broad beans. Cook for 3 to 4 minutes or until just tender. Drain. Refresh in a bowl of chilled water. Drain. Pat dry with paper towel. Peel broad beans and discard skins.
- Step 4
Place vinegar and oil in a bowl. Whisk to combine. Season with salt and pepper. Place watercress on a platter. Top with the roast potatoes and tomatoes, then scatter over the broad beans. Drizzle over the dressing. Serve
Serving size: 4Recipe courtesy of taste.com.au