Crispy Smashed Potato Salad

Serves 2
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Directions

  1. 1Add the potatoes to a small pot with salted water.
  2. 2Add the potatoes to a small pot with salted water.
  3. 3Add the potatoes to a small pot with salted water.
  4. 4Bring to a boil and then simmer until fork-tender (around 15 min).
  5. 5Bring to a boil and then simmer until fork-tender (around 15 min).
  6. 6Bring to a boil and then simmer until fork-tender (around 15 min).
  7. 7Preheat the oven to 200c and line two large baking trays.
  8. 8Preheat the oven to 200c and line two large baking trays.
  9. 9Preheat the oven to 200c and line two large baking trays.
  10. 10Add ½ tbsp of oil for the potatoes to one of the lined trays.
  11. 11Add ½ tbsp of oil for the potatoes to one of the lined trays.
  12. 12Add ½ tbsp of oil for the potatoes to one of the lined trays.
  13. 13Brush to coat evenly.
  14. 14Brush to coat evenly.
  15. 15Brush to coat evenly.
  16. 16Add the boiled potatoes and use a flat-bottomed glass to crush the potatoes.
  17. 17Add the boiled potatoes and use a flat-bottomed glass to crush the potatoes.
  18. 18Add the boiled potatoes and use a flat-bottomed glass to crush the potatoes.
  19. 19Add the remaining oil and seasoning, and brush to evenly coat.
  20. 20Add the remaining oil and seasoning, and brush to evenly coat.
  21. 21Add the remaining oil and seasoning, and brush to evenly coat.
  22. 22Roast in the oven for around 35 min, flipping the potatoes after 20 min.
  23. 23Roast in the oven for around 35 min, flipping the potatoes after 20 min.
  24. 24Roast in the oven for around 35 min, flipping the potatoes after 20 min.
  25. 25Add the cauliflower to one half of the other tray and toss in the oil & seasoning.
  26. 26Add the cauliflower to one half of the other tray and toss in the oil & seasoning.
  27. 27Add the cauliflower to one half of the other tray and toss in the oil & seasoning.
  28. 28Do the same with the chickpeas on the other half of the tray.
  29. 29Do the same with the chickpeas on the other half of the tray.
  30. 30Do the same with the chickpeas on the other half of the tray.
  31. 31Roast for 20 min.
  32. 32Roast for 20 min.
  33. 33Roast for 20 min.
  34. 34Prepare the remaining salad ingredients, including massaging the kale.
  35. 35Prepare the remaining salad ingredients, including massaging the kale.
  36. 36Prepare the remaining salad ingredients, including massaging the kale.
  37. 37Mix the dressing ingredients in a bowl until smooth.
  38. 38Mix the dressing ingredients in a bowl until smooth.
  39. 39Mix the dressing ingredients in a bowl until smooth.
  40. 40Add everything to a large salad bowl & toss in the dressing.
  41. 41Add everything to a large salad bowl & toss in the dressing.
  42. 42Add everything to a large salad bowl & toss in the dressing.

Ingredients

  • 350 g baby potatoes
  • 350 g baby potatoes
  • 350 g baby potatoes
  • 1.5 tbsp olive oil
  • 1.5 tbsp olive oil
  • 1.5 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 2 cups cauliflower, cut into florets
  • 2 cups cauliflower, cut into florets
  • 2 cups cauliflower, cut into florets
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 1 tin chickpeas, drained, rinsed & patted dry
  • 1 tin chickpeas, drained, rinsed & patted dry
  • 1 tin chickpeas, drained, rinsed & patted dry
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.25 tsp chilli powder
  • 0.25 tsp chilli powder
  • 0.25 tsp chilli powder
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 2 cups cavolo nero, chopped & massaged
  • 2 cups cavolo nero, chopped & massaged
  • 2 cups cavolo nero, chopped & massaged
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 medium carrot, grated/shredded
  • 1 medium carrot, grated/shredded
  • 1 medium carrot, grated/shredded
  • 2 tbsp pumpkin seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp pumpkin seeds
  • 2 spring onions, green parts sliced
  • 2 spring onions, green parts sliced
  • 2 spring onions, green parts sliced
  • 0.25 cup broccoli sprouts
  • 0.25 cup broccoli sprouts
  • 0.25 cup broccoli sprouts
  • 2 tbsp dill, chopped
  • 2 tbsp dill, chopped
  • 2 tbsp dill, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp parsley, chopped
  • 0.25 cup nutritional yeast
  • 0.25 cup nutritional yeast
  • 0.25 cup nutritional yeast
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 1.5 tbsp lemon juice
  • 1.5 tbsp lemon juice
  • 1.5 tbsp lemon juice
  • 1 tsp Dijon
  • 1 tsp Dijon
  • 1 tsp Dijon
  • 1 small garlic clove, minced
  • 1 small garlic clove, minced
  • 1 small garlic clove, minced
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 2 -3 tbsp water, to thin
  • 2 -3 tbsp water, to thin
  • 2 -3 tbsp water, to thin
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper

Equipment

small potovenlarge baking traysflat-bottomed glasslarge salad bowl