5 small potatoes cut in half. spinach tomato avocado cucumber olives 1 teaspoon thyme Salt pepper to taste. 2 tablesppons olive oil.
Dressing: 1 teaspoon mustard 1 teaspoon olive oil ½ teaspoon vinegar (applecider vinegar) salt + pepper to taste
Cut the potatoes in half, and put them in a bowl, add 2 tablespoons olive oil and mix. Add salt, pepper and thyme and roast in oven on 220*C/440*F for about 30-40 min.
Wash and prepare the spinach. Cut the rest of the vegetables into bitesize pieces and put in a bowl. Add the warm potatoes and drizzle the amount of dressing that you would like ( The dressing can be stored in the fridge, but the olive oil might set).
Dressing: Mix all ingredients and keep in mind that you sometimes need more salt then usual, when making a dressing for salads.