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Salad with potatoes and wild greens by Angela Nicoletou (supplied)

A delicious vegan salad, packed with flavour and nutrients and quick to make. How can you go wrong? Angela Nikoletou gives the details.

Dina Gerolymou
Published on
Friday, November 23, 2018 - 17:56
File size
14.56 MB
7 min 57 sec

Potatoes with wild greens


3 large potatoes, peeled and boiled

1 bunch of mixed wild green leaves (dandelion, milk thistle, etc)

Lemon juice

Extra virgin olive oil


Boil potatoes until just cooked. When cool enough to handle, cut into small chunks. Wash greens well and chop into small pieces. In a frying pan, heat ¼ cup of olive oil, add the potatoes and sauté until golden. Add greens and sauté until cooked.  Remove from pan and drizzle with olive oil and a squeeze of lemon juice, season to taste.

Serve warm or at room temperature.