Warm Potato Avocado Rocket Salad
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| SOURCE |
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WOOLWORTHS MAGAZINE |
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INGREDIENTS
| 750 |
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g baby white potatoes, halved
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| 500 |
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g pumpkin, peeled, cut into 4cm pieces
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olive oil cooking spray
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| 1 |
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bunch rocket
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| 1 |
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small red onion, halved, thinly sliced
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| 1 |
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large avocado, diced
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| 2 |
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tablespoons baby capers
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| 1/3 |
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cup French Dressing OR Citrus style dressing |
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INSTRUCTIONS
| 1. |
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Preheat oven to 200°c. Line 2 baking trays with baking paper. Put potatoes on one tray and pumpkin on other tray. Spray with olive oil. Season with salt and pepper. Bake potatoes on top shelf of oven for 40 minutes or until golden and crisp. Cook pumpkin for 25 minutes or until tender.
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| 2. |
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Combine rocket, onion, avocado and capers in a large bowl. Add potatoes and pumpkin and transfer to a large platter. Drizzle with dressing and serve. |
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