Spiced Roast Potato Salad with Birch & Waite Plant Based Aioli Garlic Mayonnaise
|Kipfler Or Chat Potatoes, Scrubbed||750 g|
|Olive Oil||2 1/2 tbs|
|Ground Cumin||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|
|Parsley Leaves||1/4 cup|
|Black Sesame Seeds||3 tsp|
|Micro Herbs, To Serve (Optional)|
|Plant Based Aioli Garlic Mayonnaise||80 mL|
- 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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