Smashed Potatoes, Herby Sesame Greens & Poached Egg

Smashed Potatoes, Herby Sesame Greens & Poached Egg

This is beyond delicious! The salad seems simple but there is so much flavour and it pairs so well with the rest. This was an epic dinner and gives you a good vegetarian pairing for these very popular style of potatoes. Loads of texture!

Looking for more dinner recipes? Check out my others here.

Serves 2

Vegetarian / GF Ingredients

INGREDIENTS:

For the smashed potatoes (makes enough for 4):

1kg roasting potatoes (King Edward are great)

5 tbsp olive oil

1/2 tsp garlic powder

2 tsp oregano / fresh thyme

Salt and pepper

For the greens (the next 3 sections are all for 2):

160g broccoli spears

20g fresh mint

20g coriander, roughly chopped

2 tbsp capers 3 tbsp pine nuts

3 tbsp sesame seeds

For the dressing:

4 tbsp sesame oil

2 tbsp apple cider vinegar

1 tbsp lemon juice

For the tahini yoghurt:

4 tbsp plain yoghurt

2 tbsp tahini paste

2 tbsp sesame oil

1 tbsp olive oil

x2 poached eggs, optional

Add potatoes into a large saucepan of water and bring to the boil and simmer for 15-20mins or until they are very soft and fluffy. Drain and smash each with the bottom of a glass. Add these to a baking tray and coat in olive oil, garlic powder, thyme/oregano, salt and pepper. Roast for 30mins at 190C degrees and add a few more spoons olive oil. Roast for another 25 mins until golden and crispy.

At the same time, add the broccoli to a baking tray, season with 1 spoon of olive oil, salt and pepper. Roast for 14-15mins at the bottom of the oven.

Mix the dressing ingredients together with salt and pepper. Add all the greens including the broccoli to a bowl and toss through dressing. Mix the Tahini yoghurt bits together. Plate up with a few of the potatoes, yoghurt, greens and poached egg on top!

Watch me make the recipe here.