Pink Fir Potato & Malabar Spinach Stack Snack
Stack up the fun with Pink Fir Potatoes and Malabar Spinach. Slice, stack, and sizzle for a colourful snack that’s as playful as it is tasty.
Ingredients
- 500g Pink Fir Potatoes
- 250g Malabar Spinach
- 2-4 Tbsp Yeo Valley Creme Fraiche
- 1 Garlic Clove (crushed)
- 1 tsp Whole Grain Mustard
- 1/2 tsp Whole Nutmeg (grated)
- 1 tsp Lemon Zest
- Salt & Pepper
Toppings – September pickles & Calendula Flower
Method
- Wash and scrub the potatoes. Add them to a large saucepan filled with water and add 1/2 tbsp salt. Boil the potatoes for 20 minutes until they are cooked through. Drain them and allow them to steam dry.
- Add the Malabar spinach to a hot pan and cook for 2 minutes until it has wilted. Turn the heat to low and stir through the crème fraiche, crushed garlic clove, mustard, nutmeg and lemon zest and season with salt and pepper.
- Slice the potatoes in 1/2 length ways, top with the creamy Malabar spinach, pickles and calendula flower. Season with pepper and enjoy.
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