Ingredients
For the potatoes
- 450g Super Crunch Roasties
- 80g of sliced radish
- 100g of sliced black olives
- 1 romaine lettuce (cut into bite-size pieces)
- 2 hard-boiled eggs
Optional
- 30g parmesan cheese, thinly shaved or grated
- olive oil
- sea salt
For Caesar dressing
- â…“ cup whole milk
- Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- ½ garlic clove, minced
- 1 tsp of capers, minced
- freshly ground black pepper
Let’s get cooking!
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Step 1 of 3
Crispy potatoes
Cook the super crunch roast potatoes as per pack instructions. Halfway through cooking take out of the oven and trasfer onto a large baking tray, press down on each potato to gently crush. Add a little olive oil on the dry looking areas and cook for remaining time.
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Step 2 of 3
Sprinkle & mix
When cooked sprinkle over the seasoning sachet and mix to coat the potatoes. Combine all Caesar dressing ingredients together in a bowl and whisk until smooth and creamy. Place crushed potatoes, olives, radish and romaine lettuce in a large bowl, add dressing and gently mix.
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Step 3 of 3
Plate up
Arrange onto a plate and serve with the boiled egg cut into wedges and parmesan shavings.
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