POTATO SALAD W/ MISO TAHINI DRESSING

BY Ceres Organics

vegan   

Ready in 1 hour | Serves 4


Ingredients

FOR THE SALAD

500g organic Agria potatoes, washed & cubed

Organic Olive Oil, Extra Virgin Cold-Pressed

sea salt and black pepper

2 bunches of asparagus, ends trimmed

1 can Organic Lentils, Black Beluga (drained & rinsed)

½ jar Organic Green Olives, Pitted (cut in half)

½ jar Organic Gherkins (sliced)

1 tablespoon minced chives

3 cups mixed salad greens, roughly chopped

FOR THE DRESSING

2 teaspoons freshly grated ginger

¼ cup Organic Tahini, Unhulled

1½ tablespoons Brown Rice Unpasterised White Miso (Genmai Shiro)

1½ tablespoons Organic Coconut Nectar Syrup

1½ tablespoons Organic Coconut Cider Vinegar

¼ cup warm water

2 tablespoons Black Cumin (Nigella Sativa)

2 teaspoons Organic Sriracha Chilli Sauce (or more to taste)

Method

Preheat your oven to 200°C and line a baking tray with baking paper.

Place potatoes on the baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, until golden, turning halfway through. Remove from oven and allow to cool.

Combine all dressing ingredients in a bowl and whisk until well combined. Season to taste.

Add some olive oil to a cast iron pan over a medium heat. Add the asparagus and season, then cook until crisp and slightly charred, about 5 minutes.

In a large bowl, add the cooked asparagus and potatoes with the remaining ingredients. Drizzle over the dressing, and season to taste.