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A delicious vegan salad, packed with flavour and nutrients and quick to make. How can you go wrong? Angela Nikoletou gives the details.
Potatoes with wild greens
3 large potatoes, peeled and boiled
1 bunch of mixed wild green leaves (dandelion, milk thistle, etc)
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.