Spring greens & new potato stir-fry

Name: Spring greens & new potato stir-fry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 500 g baby new potatoes, halved; 500 g Waitrose Baby Leaf Greens, thick stalks removed and leaves shredded; 2 tbsp olive oil; 2 red onions, thinly sliced; 100 g feta, crumbled; 3 tbsp green basil pesto(approx. 2–3 tbsp)

This dish is perfect for spring and summertime. It's packed with flavour and bursting with goodness. The red onions start to caramelise, adding a beautiful sweetness to the dish, paired with tangy feta and nutty pesto.

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Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

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
3 tbsp green basil pesto(approx. 2–3 tbsp)

Method

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