Serves: 2
Prep time:
| Kipfler Or Chat Potatoes, Scrubbed | 750 g |
| Olive Oil | 2 1/2 tbs |
| Ground Cumin | 1 tsp |
| Coriander | 1 tsp |
| Smoked Paprika | 1 tsp |
| Flaked Almonds | 1/4 cup |
| Flaked Coconut | 1/4 cup |
| Pure Maple Syrup | 1 tbs |
| Chilli Flakes, Roughly Chopped Or Crushed | 1/2 tsp |
| Rocket | 1 cup |
| Parsley Leaves | 1/4 cup |
| Black Sesame Seeds | 3 tsp |
| Micro Herbs, To Serve (Optional) | |
| Plant Based Aioli Garlic Mayonnaise | 80 mL |
Method
- Preheat oven to 220°C fan forced. Cut potatoes into chunks. Place into a saucepan. Cover with cold water. Add a good pinch salt and bring to the boil. Reduce heat to medium, boil gently for 10 minutes until par boiled. Drain well.
- Transfer potatoes to a greased roasting pan. Combine 2 tablespoons of the oil with coriander, cumin and paprika, season well with salt and pepper. Spoon over the potatoes, turn to coat. Roast for 20-30 minutes or until potatoes are golden. Set aside for 30 minutes to cool to room temperature. Add Birch & Waite Plant Based Aioli Garlic Mayonnaise and toss gently to coat.
- Meanwhile, combine almonds, coconut, maple syrup, chilli flakes and remaining 2 teaspoons oil in a small nonstick frying pan over medium heat. Cook, stirring for 3-5 minutes or until golden. Spoon out onto a sheet baking paper to cool. Break into pieces.
- Add rocket, parsley and half the sesame seeds to the potatoes, toss gently. Sprinkle over the almond mixture, remaining sesame seeds and micro herbs to serve.
Variation; Try adding 175g (11/4 cup) blanched, peeled broad beans to the salad.
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