Crispy Smashed Potato Breakfast Salad

Ingredients

For 4 servings

• 680 g baby potatoes
• 6 piece eggs
• 150 g cherry tomatoes
• 100 g baby arugula
• 4 piece radishes, thinly sliced
• 125 g Greek yogurt
• 30 g basil leaves
• 30 g chives, chopped
• 1 piece lemon, zested and juiced
• 1 piece garlic clove, grated
• 1.5 g Dijon mustard
• 1 g chilli flakes
• 28 g extra-virgin olive oil
• 14 g neutral oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Simmer the potatoes until just tender, then drain and steam dry.

2. 2

   Boil the eggs for 7 minutes, cool and peel.

3. 3

   Heat the oven to 220°C. Smash the potatoes flat on a tray, drizzle with oil and season, and roast for 20 minutes; add the tomatoes and roast 8–10 minutes more, until crisp and blistered.

4. 4

   Blend the yogurt with the basil, lemon, garlic, Dijon and chilli flakes into a pale green sauce.

5. 5

   Toss the arugula and radishes with a little oil and lemon.

6. 6

   Plate the potatoes with the basil yogurt, arugula-radish salad, tomatoes and halved eggs, and finish with chives and basil.