Crispy Smashed Potato Salad

Name: Crispy Smashed Potato Salad
Yield: 2 servings
Cuisine: Indian
Ingredients: 350 g baby potatoes; 1.5 tbsp olive oil; 0.5 tsp garlic powder; Salt; pepper; 2 cups cauliflower, cut into florets; 1 tbsp olive oil; 0.5 tsp cumin; 0.25 tsp turmeric; Salt; pepper; 1 tin chickpeas, drained, rinsed & patted dry; 0.5 tbsp olive oil; 0.5 tsp smoked paprika; 0.25 tsp chilli powder; Salt; pepper; 2 cups cavolo nero, chopped & massaged; 1 tsp olive oil; 1 tsp lemon juice; 1 pinch salt; 1 medium carrot, grated/shredded; 2 tbsp pumpkin seeds; 2 spring onions, green parts sliced; 0.25 cup broccoli sprouts; 2 tbsp dill, chopped; 2 tbsp parsley, chopped; 0.25 cup nutritional yeast; 1 tbsp tahini; 1.5 tbsp lemon juice

Serves 2

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Crispy Smashed Potato Salad

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Serves 2

Directions

1Add the potatoes to a small pot with salted water.
2Bring to a boil and then simmer until fork-tender (around 15 min).
3Preheat the oven to 200c and line two large baking trays.
4Add ½ tbsp of oil for the potatoes to one of the lined trays.
5Brush to coat evenly.
6Add the boiled potatoes and use a flat-bottomed glass to crush the potatoes.
7Add the remaining oil and seasoning, and brush to evenly coat.
8Roast in the oven for around 35 min, flipping the potatoes after 20 min.
9Add the cauliflower to one half of the other tray and toss in the oil & seasoning.
10Do the same with the chickpeas on the other half of the tray.
11Roast for 20 min.
12Prepare the remaining salad ingredients, including massaging the kale.
13Mix the dressing ingredients in a bowl until smooth.
14Add everything to a large salad bowl & toss in the dressing.

Ingredients

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

Equipment

small potovenlarge baking traysflat-bottomed glasslarge salad bowl

Crispy Smashed Potato Salad

Crispy Smashed Potato Salad

Directions

Ingredients

Equipment

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