Potato and Chive Salad

Salad

• 500 grams small potatoes (halved)
• 1 tbsp Nuttelex Olive Oil Spread
• 1 tsp salt
• 1 tsp cracked black pepper
• 2 cup rocket leaves
• 1 cup parsley
• .25 bunch of chives (chopped)

Dressing

• 60 grams Nuttelex Olive Oil Spread
• 2 cloves garlic
• 1 tbsp thyme
• 1 lemon (juice and zested)
• 1 tsp dijon mustard

1. Preheat oven to 220C. Line a baking tray with baking paper. Scrub potatoes, slice in half lengthwise.
2. Transfer to a large bowl, toss with melted Nuttelex Olive Oil Spread and season with salt and pepper.
3. Transfer to a baking tray and bake for around 45 minutes.
4. Melt Nuttelex Olive Oil Spread in small saucepan over medium heat, then add in garlic, sage and lemon zest. Remove from heat, whisk in mustard and lemon juice, season to taste, then pour dressing over hot roasted potatoes.
5. Remove from the oven, allow to cool slightly, serve warm with rocket, parsley, chives and spoon over Nuttelex lemon dressing.