with Herby Yoghurt, Hot Sauce & Dill
Ditch the boring greens for our mozzarella cauliflower bites and smashed potato salad. We’ve layered a creamy, herby yoghurt base with crispy smashed spuds and crunchy veg, then topped the lot with golden, cheesy bites and a fresh dill and hot sauce finish. It’s a texture-packed masterpiece that proves salads really can be the star of the show.
Allergens
Tags
Potato
2
Mozzarella Cauliflower Bites
2
Cucumber
1
Red Radish
2
Celery
1
Dill
1 packet
Dill & parsley mayonnaise
1 packet
Greek-style yoghurt
1 packet
Hot Sauce
1
Olive oil
1 drizzle
- Preheat oven to 240°C/220°C.
- Cut potato into large chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until just tender, 18-20 minutes.
- Remove tray from oven and lightly crush the semi-roasted potatoes on the tray.
- Drizzle with olive oil and return to oven to roast until golden, 8-10 minutes.
- While potato is roasting, set your air fryer to 200°C.
- Place mozzarella cauliflower bites into the air fryer basket and cook until browned and heated through, 10-12 minutes.
TIP: No air fryer? Place mozzarella cauliflower bites on a second lined oven tray. Cook bites for 10-15 minutes until cooked through (Cook in batches if your pan is getting crowded).
- Meanwhile, roughly chop cucumber.
- Thinly slice celery and red radish.
- Roughly chop dill.
- In a small bowl, combine dill & parsley mayonnaise and Greek-style yoghurt.
- Spread herby yoghurt over the base of the serving bowls.
- Layer with smashed potatoes then top with cucumber, celery, radish and mozzarella bites.
- Garnish with dill and drizzle over hot sauce.
- Toss everything together to combine just before consuming. Enjoy!
750
kcal
Calories
3140
kJ
Energy (kJ)
40.5
g
Fat
12.2
g
of which saturates
62.2
g
Carbohydrate
12.6
g
of which sugars
10.4
g
Dietary Fibre
27.4
g
Protein
0
mg
Cholesterol
1470
mg
Sodium
