Blue potato, feta, spinach and roast pumpkin salad
The roasted blue potatoes add a pretty purple hue in this tasty rainbow salad.
Blue potatoes (which are actually more purple in colour) are a fairly waxy type of potato which suit boiling or mashing. They roast well, just don't expect them to go crispy on the edges like your Sunday roasties. No peeling required, their thin skins only need a good scrub.
If you don't have blue potatoes at your disposal, this also works using sweet potato which comes in a range of colours including white, orange and purple.
Blue potato, feta, spinach and roast pumpkin salad
(Serves 2)
Ingredients
2 blue potatoes
1/3 butternut pumpkin/squash
2-3 handfuls baby spinach
2 slices red cabbage, shredded
5 slices of cucumber, quartered
1/4 capsicum/pepper
5 cherry tomatoes, halved
50g feta cheese, chopped
small handful walnuts
fresh lemon juice from 1/2 lemon
olive oil
1-2 cloves garlic
mixed herbs
rock salt
Method
Turn oven onto 200 degrees celsius
Wash skin of blue potatoes, cut into chunks and place on a baking tray
Peel butternut pumpkin, chop into chunks and place on baking tray with the potatoes
Crush/chop garlic into small pieces and spread over the pumpkin and potatoes
Sprinkle mixed herbs and a pinch of salt over the pumpkin and potatoes, drizzle with a little olive oil then place in the oven.
Allow the potatoes and pumpkin to cook for about 30 minutes until cooked through.
Combine spinach, red cabbage, cucumber, capsicum, cherry tomatoes, feta and walnuts in a large bowl.
Add the blue potatoes and pumpkin when cool.
Drizzle the juice of one lemon and a splash of olive oil onto the salad then mix all ingredients together and serve.
Train Smart. Eat Smart. Perform Better
Gemma
Gemma Sampson RD APD
If you’re interested in nutrition coaching to ensure you get the most out of your training and performance, book an online sports nutrition consultation to get you on the path to success.