New Potato & Egg Salad with Dill & Mustard Dressing
by Celebrity Chef Rachel Green for Fairburn's Eggs
Ingredients
- Preheat the oven to 180ºC
- Prepare the butternut squash by cutting in half and removing the seeds. Then cut in to 1-2cm cubers (no need to peel!)
- Put the squash, salt, pepper and nutmeg into a roasting tin and drizzle with hillfarm rapeseed oil and cover with 150ml of water. Roast for an hour.
- Melt the butter and 1tbsp of rapeseed oil in a large pan. Fry the onion, carrot, celery and grated ginger for a few minutes before adding the stock. Bring to the boil with lid on and allow to simmer for 10 minutes.
- Remove from heat and add the roasted butternut squash and liquidise in the pan using a stick blender.
- Return to the heat and taste for seasoning. If you would like some extra protein, add 3 tbsp dried red lentils and simmer for 15 minutes until softened.
- Serve in warm bowls or mugs, sprinkled with Munchy Seeds and crumbled feta.
Method
- Boil the potatoes in well-salted water for about 15 minutes until tender. Meanwhile, mix together the mustard, sour cream, mayonnaise, a dash of red wine vinegar and a pinch of sea salt. Cut the cooked potatoes while they are hot into halves, or quarters and toss with the dressing, then leave to cool.
- Stir the remaining ingredients into the potato mixture, keeping back a few of each of the herbs for garnish, then, when the potatoes are cool, garnish with the herbs and a twist of black pepper and serve with the ham.
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