Serves 1
Directions
- 1Simmer potatoes until tender, steam dry, then gently smash and roast or air fry until crisp.
- 2Whisk tahini, miso, sesame oil, lime, mayo, and water until smooth and creamy.
- 3Scoop out cucumber seeds, chop into half-moons, slice spring onions, and pick coriander leaves.
- 4Toss crispy potatoes with salad vegetables and sesame mayo, then top with sesame seeds and a big spicy drizzle of chili oil.
Ingredients
- 1 kg baby potatoes
- 2 tbsp olive oil
- 4 spring onions
- 1 cucumber
- 15 g coriander
- 1 tbsp black sesame seeds
- 2 tbsp crispy chilli oil
- 2 tbsp tahini
- 1 tbsp toasted sesame oil
- 1 tbsp white miso
- 100 g vegan mayo
- 1 lime
- 3 tbsp water
Tips
- This salad will be on your weekly rotation soon enough.
- Save this recipe for next time you need some prep-ahead lunch inspiration!
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