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Seasonal Potato, Tenderstem® Broccoli and Watercress Salad

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

Serves 4 • Prep 10 mins • Cook 45 mins 

Ingredients 

  • 1kg seasonal potatoes 
  • 3 tbsp olive oil
  • 25g butter 
  • 200g Tenderstem® broccoli 
  • 4 eggs
  • 100g watercress 
  • 250g TRUEfoods Hollandaise Sauce 
  • 1tsp chilli flakes

Instructions

  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. 

  2. Remove the tray and shake to turn the potatoes, then roast for another 15 mins. 

  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. 

  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.

  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. 

  6. Take your serving plate and spread out the watercress to make a base.

  7. Top the watercress with the potatoes and broccoli. Cut the eggs into halves or quarters and arrange them around the plate. 

  8. Drizzle over some hollandaise and serve the rest on the side for people to help themselves.
     
  9. Lastly, sprinkle over the chilli flakes and finish with a good twist of black pepper. 

COOK’S TIP 

As another seasonal alternative, try swapping the Tenderstem® broccoli for asparagus.

Find all the ingredients you need for this recipe at ocado.com 

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