Potato, Spinach and Cheese Salad

Ingredients

• Potato1 medium (180 g)
• Spinach2 cup (60 g)
• Fresh Cheese2 slice (50 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Oregano1/4 tablespoon (1 g)
• Rosemary1/2 teaspoon (1 g)

Instructions

1. 1

   Step 1

   Wash, peel and slice the potato.

2. 2

   Step 2

   Boil water with a little salt and add the potato once boiling.

3. 3

   Step 3

   Cook the potatoes for about 10-12 minutes and remove before they are too soft. Stop cooking with cold water and drain well.

4. 4

   Step 4

   Heat oil in a grill or pan over high heat. Once heated, add the potatoes and cook for 1-2 minutes per side until browned.

5. 5

   Step 5

   Add the rosemary and oregano and mix well. You can also cook the potatoes in the air fryer for 15 to 20 minutes at 356 °F (180 °C).

6. 6

   Step 6

   If you wish, you can skip browning the potatoes and only add the oil and herbs.

7. 7

   Step 7

   Add the spinach leaves, the chopped cheese and the potatoes to a bowl. Season with lemon juice, salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato, Spinach and Cheese Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.