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Main Ingredients | Baby potatoes |
Cuisine | Mediterranean |
Course | Salads |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 300 grams baby potatoes
- 100 grams shallots
- 1 bunch of fresh spinach, blanched and cut
- 4 tablespoons olive oil
- 1 cup yogurt
- Salt to taste
- 1 teaspoon sugar
- 1 tablespoon finely chopped garlic
- 10-15 pinenuts, toasted
- A pinch of nutmeg powder
- Crushed black peppercorns to taste
Method
- Heat 1 tbsp oil in each of 2 non-stick pans. Add potatoes in one pan sauté till they become light golden brown. Add shallots to the other pan and sauté lightly.
- Keep stirring the potatoes and shallots from time to time.
- Whisk yogurt in a bowl. Add sugar, garlic and 1 tbsp olive oil and mix well.
- Drain and transfer the baby potatoes into a bowl and add spinach to the same pan, toss and sauté lightly.
- Add shallots to the bowl of potatoes. Add the sautéed spinach keeping some aside for garnishing.
- Add half the pinenuts and mix well. Add a pinch of nutmeg powder and mix.
- Add the yogurt mixture and mix well.
- Transfer into a serving plate. Garnish with remaining pinenuts, reserved spinach, 1 tbsp olive oil and a pinch of crushed black peppercorns and serve immediately.
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