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Seasonal Potato, Tenderstem And Watercress Salad

Seasonal Potato, Tenderstem And Watercress Salad

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

A triple whammy of seasonal delights all brought together with a creamy hollandaise.

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Ingredients

  • 1 kg Seasonal potatoes
  • 3 tbsp Olive oil
  • 25g Butter
  • 200g Tenderstem broccoli
  • 4 Eggs
  • 100g Watercress
  • 250g Hollandaise Sauce
  • 1 tsp Chilli flakes

Method

Step 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.

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