Spanish Roasted Potato Salad with Gordal Olives

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Ingredients:

 1 cup green Gordal olives, pitted
 ¼ cup extra virgin olive oil
 2 lbs yellow potatoes, quartered
 3 medium onions, quartered
 8 cloves of garlic, smashed
 1 tbsp rosemary
 1 tbsp thyme
 ¼ cup pine nuts
 4 cups of your favourite greens (spinach, arugula, kale, chard, etc.)
 Juice of 1 lemon
 Sea salt and freshly ground pepper to taste

Preparation:

1

Preheat oven to 400 F.

2

In a bowl, mix half of the green Gordal olives along with the potatoes, onions, garlic, oil, rosemary, thyme, salt and pepper.

3

Transfer to a baking dish and roast for 20 minutes.

4

During the final 10 minutes, add the pine nuts and remainder of the green Gordal olives to the baking dish.

5

When the vegetables are finished cooking, transfer them to a bowl and add the mixed greens and lemon juice. The heat will slightly wilt the greens and bring out their colour.

6

Serve immediately.

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Ingredients

 1 cup green Gordal olives, pitted
 ¼ cup extra virgin olive oil
 2 lbs yellow potatoes, quartered
 3 medium onions, quartered
 8 cloves of garlic, smashed
 1 tbsp rosemary
 1 tbsp thyme
 ¼ cup pine nuts
 4 cups of your favourite greens (spinach, arugula, kale, chard, etc.)
 Juice of 1 lemon
 Sea salt and freshly ground pepper to taste

Directions

1

Preheat oven to 400 F.

2

In a bowl, mix half of the green Gordal olives along with the potatoes, onions, garlic, oil, rosemary, thyme, salt and pepper.

3

Transfer to a baking dish and roast for 20 minutes.

4

During the final 10 minutes, add the pine nuts and remainder of the green Gordal olives to the baking dish.

5

When the vegetables are finished cooking, transfer them to a bowl and add the mixed greens and lemon juice. The heat will slightly wilt the greens and bring out their colour.

6

Serve immediately.

Spanish Roasted Potato Salad with Gordal Olives
IngredientsDirections