Ingredients
- 1kg Vivaldi potatoes, peeled (see note)
- 2 tablespoons extra virgin olive oil
- 1 bunch broccolini, trimmed, cut into 4cm lengths
- 1/4 cup lemon juice, plus lemon wedges to serve
- 2 teaspoons lemon zest
- 50g baby rocket
- 2 tablespoons pepitas, toasted
Directions
- Step 1
Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 12 minutes or until just tender. Drain. Cool for 20 minutes. Cut into 2.5cm pieces.
- Step 2
Heat oil in a large frying pan over high heat. Cook potato, in 2 batches, shaking pan and turning potato often, for 10 minutes or until golden and crispy. Transfer to a heatproof bowl. Add broccolini to pan. Cook for 3 minutes or until bright green and tender.
- Step 3
Add broccolini, lemon juice and lemon zest to potato. Toss to combine. Arrange on a serving platter. Season with salt and pepper. Top with rocket and pepitas. Serve with lemon wedges.
Serving size: 4
Recipe courtesy of taste.com.au