Smashed Potato & Cucumber Salad with Sesame Mayo & Chilli Oil

Serves 1
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Directions

  1. 1Simmer potatoes until tender, steam dry, then gently smash and roast or air fry until crisp.
  2. 2Whisk tahini, miso, sesame oil, lime, mayo, and water until smooth and creamy.
  3. 3Scoop out cucumber seeds, chop into half-moons, slice spring onions, and pick coriander leaves.
  4. 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!