A lovely alternative to the traditional heavy mayonnaise dressed potato salads. Make this salad on the day and serve at room temperature.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
750g small new potatoes, unpeeled
1 x 125ml Ina Paarman’s Roasted Red Pepper Pesto
2 t (10 ml) Ina Paarman’s Potato Spice
A generous handful of rocket
Cut the potatoes in half (or quarters if they are bigger). Steam or boil the potatoes until tender. Drain. While they are still hot, combine with the Pesto and Potato Spice. Just before serving layer the potatoes with rocket
Adjust the oven rack to the middle position and preheat the oven to 200°C.
Mix the butternut cubes, halved tomatoes and onion in a mixing bowl, season with 1 t (5 ml) Vegetable Spice and pour over Honey Mustard Dressing. Stir through.
Spread out in a large ovenproof frying pan and roast for 30 – 35 minutes until vegetables are browning and softening. Leave to cool for 5 – 10 minutes. In the meantime, beat the eggs, milk and ½ t (2,5 ml) Vegetable Spice together.
Sprinkle the feta over the vegetables. Pour egg mixture over and mix in lightly. Return pan to the oven and bake for 15 – 18 minutes until golden brown and firm.