Spring greens & new potato stir-fry


500g baby new potatoes, halved
500g Waitrose Baby Leaf Greens, thick stalks removed and leaves shredded
2 tbsp olive oil
2 red onions, thinly sliced
100g feta, crumbled
2–3 tbsp green basil pesto  


1. Add the potatoes to a large pan of boiling water and simmer for 10–12 minutes until tender. Meanwhile, bring a full kettle of water to the boil. Place the shredded greens in a colander in the sink and pour over the boiling water. Set aside. Drain the potatoes and leave to steam dry for a couple of minutes.

2. In a wok or large frying pan, heat the olive oil over a medium heat. Add the red onions and fry for 2–3 minutes until just beginning to soften, then add the potatoes. Cook for a further 6–7 minutes, stirring, until beginning to turn golden and caramelised.

3. Add the greens to the pan for about 2–3 minutes, stirring until warmed through. Serve each portion topped with feta and pesto. 

  • Preparation time: 5 minutes
  • Cooking time: 25 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,375kj
Fat 17.3g
Saturated Fat 4.2g
Carbohydrate 30.8g
Sugars 9.8g
Protein 12.4g
Salt 1g
Fibre 7.1g

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4 stars

Average user rating Based on 5 ratings

This recipe was first published in Thu Feb 25 14:15:00 GMT 2016.