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Spring Salad with Garlic Roasted Potatoes

WITH Jazmyn McKinnie

Dinner/Lunch • 50 mins • Serves: 4 • Cost: $10.50 (approx. $2.63/serve)

Prep time: 10 mins
Oven time: 40mins


  • 4 small – medium white potatoes
  • 1 can chickpeas, drained
  • 1 bunch asparagus
  • 1 cup frozen peas
  • ½ lemon
  • ½ bunch parsley
  • 2 cups leafy greens (spinach, rocket etc.)
  • 3 garlic cloves
  • ½ block feta
  • 2 TBSP extra virgin olive oil
  • salt and pepper


  1. preheat oven to 180oC (fan-forced)
  2. chop potatoes into approx. 3x3cm pieces (smaller pieces = faster cooking time), add to large baking dish.
  3. finely chop parsley, juice half the lemon, crush garlic cloves and mix with potatoes and 2 TBSP olive oil, season with salt and pepper.
  4. Bake for 30mins
  5. Blanch asparagus and peas: chop asparagus into bite size pieces, boil sauce pan of water and set up a bowl of iced water. Boil asparagus and peas for 2 mins, transfer to iced water for 1 min. Drain and set aside.
  6. When the potatoes have been in oven for 30mins, add chickpeas and bake for final 10mins
  7. Mix leafy greens, asparagus and peas with potatoes, season with salt and pepper.

Serve with and extra drizzle of olive oil and fresh lemon wedges!