BY Ceres Organics
Ready in 1 hour | Serves 4
FOR THE SALAD
500g organic Agria potatoes, washed & cubed
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)
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.