Ingredients
- 1.2kg Perlas potatoes, halved
- 20g butter, chopped
- 60ml (1/4 cup) extra virgin olive oil
- 400g slender sweet potato, cut into 5mm-thick rounds
- 1 small red onion, thinly sliced into rounds
- 1 tablespoon white balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon caster sugar
- 220g fresh peas or frozen peas, blanched
- 100g smooth feta, crumbled
Directions
- Step 1
Preheat the oven to 220C/200C fan forced and line 2 large baking trays with baking paper.
- Step 2
Place the potato in a saucepan. Cover with cold water and bring to the boil over medium-high heat. Simmer for 6 minutes or until just tender. Drain and refresh under cold running water.
- Step 3
Spread the potato over 1 prepared tray. Sprinkle with the butter and drizzle with 1 tbs oil. Season. Spread the sweet potato over the remaining tray. Drizzle with 1 tbs oil. Season. Roast the sweet potato on the top shelf of the oven, turning halfway, for 20 minutes or until tender, and the potato on the middle shelf of the oven, turning halfway, for 25-30 minutes or until golden.
- Step 4
Meanwhile, place the onion in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain. Refresh under cold running water. Whisk the vinegar, lemon juice, sugar and remaining oil in a large bowl and season. Add the red onion and set aside for 10 minutes to macerate.
- Step 5
Place the potato, sweet potato, pickled onion mixture, peas and feta in a serving bowl and toss gently to combine.
Serving size: 8
Recipe courtesy of taste.com.au