Crispy Potato, Avocado, Baby Greens and Pomegranate Rubies
Serves: 4
Share this recipe!
Directions
- Heat oil deep enough to deep-fry the potatoes and drain well.
- Leave to cool completely
- Arrange the salad, avocado and feta on a serving dish.
- Mix the dressing ingredients (pomegranate, olive oil, chilli, honey, lime juice) well together and drizzle over the salad.
- Sprinkle with the pomegranates and serve
Ingredients
- 2 potatoes, peeled and cubed
- 200 g baby salad
- 40 g rocket salad
- 1 avocado, sliced
- 20 ml (4 tsp) pomegranate rubies
- ½ chilli, seeded and chopped
- 5 ml (1 tsp) honey
- 30 ml (2 tbsp) lime juice
- Salt and freshly ground black pepper, to taste