Log in o Sign up and enjoy ThermoRecetas

Spinach and roast potato salad

Salads65 minutes4 people350 calories
1/52/53/54/55/5 (2 votes)
Loading ...

By Ascen Jimenez

Spinach in Thermomix

Today we put the sweets aside to prepare a spinach salad and delicious roast potatoes.

It has chickpeas, orange, cashews... And, of course, a original dressing which we will prepare in Thermomix, first chopping some of its ingredients to emulsify them all later.

I leave you the link to nine other salads that also have potatoes. That of potato, bacon and chives is a sure thing.

Spinach and roast potato salad

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

A salad that could be on the menu of any restaurant.

Spinach and roast potato salad
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: salads
  • Calories: 350
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the roast potatoes:

  • 1 / 2 garlic clove
  • 450 g potatoes, peeled and cut into wedges
  • A splash of olive oil
  • A little bit of salt
  • A little ground pepper

For the dressing:

  • 10 g of celery leaves
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons balsamic vinegar of Modena
  • 1/2 teaspoon of honey
  • 1 teaspoon tahini sauce
  • Sal Island
  • Pepper

Plus:

  • 100 g of fresh spinach
  • One or two oranges, peeled and sliced
  • 200 g of canned cooked chickpeas (or cooked by us at home)
  • Some green or black olives
  • A handful of cashews

Preparation

  1. We put the half clove of garlic in the glass. We bite it programming 2 seconds, speed 8. We put those pieces of garlic in a large bowl and set aside.

  2. We preheat the oven to 220º. We cover a baking dish with baking paper and put the peeled and chopped potatoes on the paper. We add a splash of olive oil, salt and pepper. We mix well and bake at 220º for 20 minutes, until we consider that they are well baked (when you pierce them they do not have to be hard).

  3. When the potatoes are done, take them out of the oven and let them cool for about 5-10 minutes. Then, we put them in the bowl where we have reserved the chopped garlic. We mix and reserve.

  4. Without washing the glass, we put the celery leaves in it. We program 3 seconds, speed 8. We lower with the spatula what has remained on the walls of the glass.

  5. We add the olive oil, balsamic vinegar, honey, tahini sauce, salt and pepper. We program 10 seconds, speed 4. We booked.

  6. In the bowl where we have the potatoes with the garlic, we put the spinach, the orange, the chickpeas,  olives and cashews. We add a little of the sauce that we just prepared and mix well. We reserve the rest of the sauce so that each diner can dress their salad more or less, according to their tastes.

Notes

If the potatoes are new, they can be placed on the baking tray unpeeled and well washed.

More information - 9 potato salads, Potato, bacon and chive salad


Discover other recipes of: Salads and Vegetables

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.