Golden scorched aubergines, crispy rosemary potatoes, peppery watercress and a mustardy yoghurt dressing… a truly vegelicious winter salad.
Recipe to feed 2 generously or 4 as a side dish:
1 bunch of watercress, about 50g
1 large or 2 small potatoes, diced into 1 cm cubes
2 red onions, cut into wedges
2 sprigs of rosemary, stalks removed and roughly chopped
Freshly ground black pepper