SALADS WITH POTATO - RECIPES

500 g new or salad potatoes , sliced

100 g cherry tomatoes , halved

3 tablespoon extra virgin oil

1 tablespoon balsamic vinegar

4 chicken breasts , cooked and sliced

1/2 bunch baby spinach

Place the potatoes in a pan , cover with water and bring to the boil. Cook for 4 - 5 minutes , then drain and toss in 2 tablespoon of oil.

Transfer the potatoes to a frying pan and cook for 6 - 7 minutes until soft and golden. ( You may have to do this in two batches to avoid overcrowding the pan )

Add the balsamic vinegar , remaining 1 tablespoon oil and the spinach and cook for a few moments until the spinach is slightly wilted.

Stir in the chicken and tomatoes then heap onto plates and serve.

* 600g desiree potatoes, cut into wedges
* olive oil cooking spray
* 400g chicken breast fillets, trimmed
* 4 free-range eggs
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon white wine vinegar
* 2 teaspoons wholegrain mustard
* 200g grape tomatoes, halved
* 90g baby rocket
* 1/2 bunch chives, cut into 1.5cm lengths

1. Preheat oven to 200°C. Place potatoes in a lightly greased roasting pan. Spray with oil. Roast, turning 2 to 3 times, for 45 minutes or until golden and tender. Set aside to cool.
2. Meanwhile, heat a heavy-based frying pan over medium-low heat. Spray both sides chicken with oil. Cook for 10 minutes each side or until cooked through. Cover. Set aside for 5 minutes to rest. Thinly slice.
3. Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 3 minutes (see note). Drain. Run cold water over eggs.
4. Combine oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid and shake to combine. Place potatoes, chicken, tomatoes, rocket and chives in a large bowl. Drizzle over dressing. Toss to combine. Arrange salad in bowls. Peel eggs and break open on salads. Season with pepper. Serve.

Notes & tips

Boiling eggs: Place eggs in a single layer over base of saucepan. Cover with cold water. Bring to the boil, uncovered, over high heat. Start timing once water comes to the boil: 5 minutes for hard-boiled, 3 minutes for soft and runny.