Potato, Spinach, Topped With Creamy Dressing Salad

Serves 4
So much flavour, so little effort.

Ingredients

  • 125 ml mayonnaise

  • 60 ml sour cream

  • 1 garlic clove, crushed

  • 2 ml fresh dill, finely chopped

  • 15 ml fresh chives, finely chopped

  • 5 ml Worcestershire sauce

  • 15 ml fresh lemon juice

  • 18 ml baby potatoes, skin on and halved

  • 45 ml sunflower oil

  • 2 ml salt

  • 1 g tin chickpeas, drained

  • 250 g baby spinach

  • 3 beetroots, cooked and quartered

  • 100 ml fresh parsley, leaves only

Directions

  1. In a lidded jar, combine the mayonnaise, sour cream, garlic, dill, chives, Worcestershire sauce and lemon juice. Seal with the lid and shake until all the ingredients are well combined. Refrigerate until ready to use.

  2. Preheat the oven to 200°C and line a baking tray with baking paper. Add the potatoes, oil and salt and toss to combine.

  3. On another lined baking tray, scatter the chickpeas. Roast along with the potatoes until crispy, about 45 minutes.

  4. To serve, place the potatoes, spinach, beetroot and parsley in a serving dish, scatter over the chickpeas and drizzle with the dressing.