Hands up who knew you could roast Philadelphia cream cheese into crispy little chunks? Me either! But you can, and they add a novel saltiness to a warm potato salad, making any meal a little different. Shout out to the Simply Heaven Philly cookbook that I stole from my sister for the idea!
Ingredients
3 medium potatoes, diced
2tbs white wine vinegar
2tbs olive oil
1tsp wholegrain mustard
1/2 tsp sugar
125g block cream cheese, broken into 2cm pieces
1 bunch asparagus, sliced
200g green beans, trimmed
250g cherry tomatoes, halved
100g baby capsicum, sliced
1 bunch broccolini, trimmed
Salt and pepper, to serve
Method
- Combine oil, vinegar, mustard and sugar and mix well.
- Preheat oven to 200C. Line a baking tray with foil, spread out potatoes and drizzle with half of the oil mixture. Roast for 20 minutes on top rack.
- Arrange remaining ingredients on another prepared tray and drizzle with the remaining oil. Roast for a further 20 minutes.
- Remove vegetables from oven and carefully combine in a large bowl. Season well and serve.
