Ingredients

Method

• For the salad
• 1 x 75 g punnet Woolworths micro vegetables
• 5 potatoes, peeled and skins shallow-fried until crispy
• Sea salt and freshly ground black pepper, to taste
• For the dressing:
• 3 T papaya seeds
• 1 red onion, finely chopped
• ½ cup rice wine vinegar
• ¼ cup extra virgin olive oil
• 1 T honey
• 2 cloves garlic, finely chopped
• 1 lemon, juiced
• Salt, to taste

Method

Ingredients

1. Toss the vegetable leaves and micro vegetables.
2. To make the dressing, place all the ingredients into a blender and blitz for a few seconds. Pour over the salad.
3. Garnish with the fried potato skins and season to taste.

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