Baby Potato and Sprout Salad

30 minutes
  • 500g small coloured potatoes, washed with skin on
  • A good pinch of flakey salt
  • A good crunch of black pepper
  • Farmland Greens snow pea tendrils
  • Farmland Greens sunflower tendrils
  • 1 ripe avocado, sliced with lemon juice
  • A good drizzle of WA Olive Oil
  • Sprouts
  • Fresh mint leaves
  1. Cut potatoes in half
  2. Steam until cooked through
  3. Cool in fridge
  4. Once cooled, place in large bowl then season with salt and pepper
  5. Drizzle with the latest seasons  Western Australian  olive oil
  6. Add in avocado, sprouts and mint leaves then toss gently
  7. Serve as a side salad

This dish is suitable for Vegan/Vegetarians or it can be served with cold thyme roasted chicken or some poached West Australian fish.

Wine: Why not try a crispy West Australian sauvignon blanc or a buttery chardonay


Provided by Don Hancey, Panorama Catering


Screen Shot 2014-02-18 at 3.19.38 PM
To satisfy the carnivore in us, crisp-up some Linley Valley bacon pieces and toss through salad, or lightly poach a free range chicken breast, slice thinly and mix through

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