Prep 5 mins
Cook 20 mins
Roast potato and peanut salad
- 4 medium potatoes, serves 1
- 100 g pine nuts
- ginger, to taste
- 1 garlic clove
- 200 g fresh rocket
- olive oil
- 1 lime
- Part boil potatoes till relatively soft.
- Shake well to fluff; season with salt and nutmeg.
- Put into baking tray topped with olive oil; baked till golden.
- Put the ginger, garlic, and pine nuts in a pan; fry for 2 minutes.
- Toss potatoes and the contents of the pan together and lay on a bed of rocket.
- Dress with lime and olive oil.