- Ingredients (10 pers.)
- • 1kg Aviko skin-on wedges
- Rocket pesto
- • 200g rocket salad
- • 40g sunflower seeds
- • 80g Mozzarella
- • 1 clove garlic, finely chopped
- • 80ml olive oil
- Feta Cheese dip
- • 80g Feta cheese
- • 200ml sour cream
- • 80g red pepper paste (Avjar)
- • 5g parsley, chopped
- Herb dip
- • 150g cottage cheese
- • 80ml double cream
- • 20ml rapeseed
- • 10g mustard
- • 10ml cider vinegar
- • chives, finely chopped
- • parsley, finely chopped
Potato Wedges with Rocket Pesto, Feta Cheese and Herb Dip
Ingredients
Method
Preparation
1. Prepare the wedges with rapeseed oil in the oven at 175°C for 10-12 minutes.
Rocket pesto
1. Wash & roughly chop the rocket salad, then grind with a pestle and mortar together with sunflower seeds.
2. Add the garlic and slowly pour in the olive oil, combining the ingredients to the desired texture.
3. Season with salt and pepper.
Feta cheese dip
1. Break up the Feta with a fork, then combine with the sour cream.
2. Stir in the red pepper paste, parsley and garlic.
Herb dip
1. Mix the cottage cheese with double cream and rapeseed oil.
2. Add mustard and cider vinegar.
3. Add finely chopped chives and parsley and season with salt and pepper.
Tip
Use Aviko Cream and Cheese Jalapeno snacks, onion rings, mega wedges or Mozzarella sticks for even more variety on your sharing platters.
Visit www.aviko.co.uk/recipes for more menu inspiration
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