Seasonal Potato, Tenderstem And Watercress Salad
By OcadoLifeA triple whammy of seasonal delights all brought together with a creamy hollandaise.Time and servings
Ingredients
8 total- 250 g of hollandaise sauce
- 3 tbsp of olive oil
- 4 eggs
- 25 g of butter
- 200 g of tenderstem broccoli
- 100 g of watercress
- 1 tsp of chilli flakes
- 1 kg of seasonal potatoes
Method
10 stepsStep 1
Preheat oven to 200°C/180°C fan/gas 6. Wash the potatoes (cut larger ones in half) before placing in a large roasting tin with the olive oil and butter. Toss to coat and season well with salt and pepper. Roast in the oven for 20 mins.
Step 2
Remove the tray and shake to turn the potatoes, then roast for another 15 mins.
Step 3
Meanwhile, bring a large pan of water to the boil and add the broccoli. Cook for 4-5 mins until al dente then lift out with a slotted spoon and allow to steam dry and cool.
Step 4
Boil the eggs in the same water. Cook for 7 mins, then drain and run under cold water to stop them cooking. When cool, peel and keep to one side.
Step 5
Remove the potatoes from the oven and press them down with the back of a spoon to break them open. Return to the oven for a final 10 mins.
Step 6
Take your serving plate and spread out the watercress to make a base.
Step 7
Top the watercress with the potatoes and broccoli. Cut the eggs into halves or quarters and arrange them around the plate.
Step 8
Drizzle over some hollandaise and serve the rest on the side for people to help themselves.
Step 9
Lastly, sprinkle over the chilli flakes and finish with a good twist of black pepper.
Step 10
Cook’s tip As another seasonal alternative, try exchanging the Tenderstem for asparagus.