A jazzy share board with crisp roast potatoes and broccolini atop a bed of rocket. The blackberries add an unexpected touch, countering the pepper notes of the leaves.
- 600 g medium red skin potatoes, sliced 1 cm-thick rounds
- extra-virgin olive oil
- salt and black pepper
- 1 bunch broccolini, halved
- 1 tbsp smoky chipotle seasoning or fajita spice mix
- 80 g (½ cup) walnuts
- 1 tbsp maple syrup
- 60 g baby rocket
- 60 g baby spinach
- 125 g blackberries
- 80 ml (⅓ cup) extra-virgin olive oil
- 2 limes, juiced
- 3 tsp brown sugar
- 1 tbsp chopped drained pickled jalapenos
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 15 minutes
- Preheat the oven to 250°C.
- Arrange the potato rounds in a single layer on a large microwave-safe plate and cover with damp paper towel. Microwave on high/100 per cent power for 5 minutes or until almost tender. Drain, then slide into a well-greased baking dish. Drizzle with oil, season and turn to coat. Roast for 15 minutes.
- Add the broccolini to another baking dish. Drizzle with oil, sprinkle with the chipotle seasoning and toss to coat. Roast for 10 minutes on the shelf under the potatoes. Set both potatoes and broccolini aside to cool to room temperature.
- Meanwhile, combine the walnuts and maple syrup in a small non-stick frying pan. Stir over medium-high heat for 3 minutes or until sticky. Spoon onto a tray lined with baking paper and stand to cool for 5 minutes.
- For the dressing, place all the ingredients in a small bowl and stir to combine.
- To serve, arrange the rocket and spinach on a large serving platter or board. Top with the roasted broccolini, including spices from pan, potatoes, blackberries and walnuts. Spoon the dressing over the salad at the table just before serving.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.