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Ingredients
Preparation
Step 1 Preheat oven to 170°C (circulating air).
Step 2 Cut potatoes into thin wedges and carrots into thumb-wide slices. Mix both in a bowl with 1 teaspoon of rapeseed oil and herbs.
Step 3 Place on a baking tray lined with baking paper and bake for 40 minutes. Then let it cool for half an hour.
Step 4 Slice the radishes and cornichons. Finely chop spring onions. Put everything in a bowl.
Step 5 Add potatoes, carrots and fresh spinach and mix.
Step 6 Pour 3 teaspoons of rapeseed oil over the salad and season with salt and pepper.
400 g Potatoes
2 Carrots (200 g)
4 tsp Rapeseed oil (20 g)
Pinch of Dried garden herbs
4 Radishes (60 g)
50g Cornichons
4 Spring onions (60 g)
20 g Fresh spinach
Pinch of Salt & Pepper
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