Spiced Roast Potato Salad with Birch & Waite Aioli Garlic Mayonnaise

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SERVES: 2

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)

Method

  1. 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.
  2. 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 Aioli Garlic Mayonnaise and toss gently to coat.
  3. 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.
  4. 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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