green salad

Warm rocket, baby potato and almond salad

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  • 2
  • easy
  • 10 minutes
  • 10 minutes
Nutrition per serve
  • Energy 547kJ
  • Protein 6.8g
  • Total fat 4.2g
  • - saturated fat 0.3g
  • Carbohydrate 12.2g
  • Fibre 6.2g
  • Sodium 31.9mg


  • 120g bag of rocket or spinach and rocket leaves
  • 200g (about 3-4 baby potatoes) roasted Carisma baby potatoes, skin left on, cut into quarters
  • 125g cherry tomatoes, halved
  • 1 tablespoon roasted almonds, chopped roughly
  • 2 tablespoon balsamic vinegar


1 If you haven’t already cooked your potatoes, wash and quarter them, and roast for about 10 minutes or until tender at 180 degrees Celsius (or 160 degrees Celsius fan forced) on baking paper.
2 Toss together the rocket/spinach with the cooked potatoes, halved cherry tomatoes in a bowl.
3 Drizzle over the balsamic vinegar and toss.
4 Sprinkle with the chopped almonds.

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Provider Acknowledgement

Dale Cooke, APD

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