Potato, capsicum and beetroot salad

With its fresh flavours this salad makes a colourful lunch dish.

Potato, capsicum and beetroot salad

Ingredients

Serves 4

300g waxy or salad potatoes
2 chicken breasts, cooked, cooled and sliced
2 Tbsp chopped coriander
2 Tbsp extra virgin olive oil
white pepper, to taste
pinch salt
2 cups lettuce leaves
½ each red, yellow and green capsicum, deseeded and sliced
1 yellow beetroot, sliced
1-2 spring onions, sliced
1 Tbsp chopped parsley

Method

Boil potatoes in water until soft. Drain, cool and place in a bowl.
Add chicken, coriander, oil, pepper and salt and toss.
Place lettuce on plates.
Arrange potatoes and chicken on top.
Add capsicums, beetroot and spring onions.
Sprinkle with parsley and serve.

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