Name: Potato flatbread
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: self-raising flour 240g,Woolworths plain double-cream yoghurt 1cup,Woolworths baby Mediterranean potatoes, thinly sliced 400g,olive oil 3T,garlic clove, crushed 1,mascarpone 250g,pecorino, finely grated 40g,anchovy fillets, finely chopped 6,lemons, zested 2,cream 1T,sea salt and freshly ground black pepper, to taste ,sage leaves, fried 7,green chilli, finely chopped 1,Italian parsley , finely chopped 15g

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Potato salad with herbed chilli dressing

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

500 g Woolworths Mediterranean baby potatoes
500 g Woolworths baby potatoes
500 g Woolworths baby sweet potatoes
500 g Woolworths Kara orange sweet potatoes
salt, to taste
3 celery sticks, thinly sliced
2 red onion, thinly sliced

For the herbed chilli dressing:

1/3 cup olive oil
2 T lemon juice
1 T soya sauce
1 T Dijon mustard
1 T white sugar
1 T anchovies, minced
1 garlic clove, crushed
1 red chilli, seeded and finely chopped
2 T parsley, roughly chopped
1 T basil, roughly chopped
sea salt and freshy ground black pepper, to taste

Method

1. Rinse the potatoes, place in a large saucepan and cover with cold water. Season with salt and bring to the boil.
2. Cook the potatoes for 15 minutes, or until tender. Drain and place the saucepan in an ice
bath until the potatoes are cool enough to handle.
3. Cut the potatoes into quarters and mix with the celery and onion.
4. To make the dressing, whisk the olive oil, lemon juice, soya sauce, mustard and sugar until well combined and the sugar has dissolved.
5. Add the remaining ingredients and drizzle over the potatoes. Chill until ready to serve.

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