Hempy Roasted Potato, Kumara & Corn Salad
This recipe comes from plant-based café Gre3n Superfood & Juice Bar in Christchurch, and uses vegan ingredients, which can be substituted for dairy.
DRESSING:
1 cup red pepper pesto (chunky is best) 1 cup vegan aioli (or any type of aioli) 1 tablespoon hemp oil
¼ cup lemon juice
4 large agria potatoes, chopped into
bite-sized pieces
4 large orange kūmara, chopped into
bite-sized pieces
1 tablespoon olive oil
¼ large red cabbage (or ½ depending
on size), finely shredded
1 punnet cherry tomatoes, chopped 2 teaspoons vegan butter (or any type
of butter)
2 cups of corn
250g baby spinach, roughly chopped 4 teaspoons hemp seeds
To serve: sprouts, ½ cup pink pickled onions (red onions quick-pickled in vinegar and sugar) olive oil or green-herb oil
Heat oven to 200°C. In a bowl, toss potatoes and kūmara with olive oil, salt and pepper. Transfer to a roasting dish and cook until soft. Once roasted, set aside and allow to cool.
Heat the butter and a splash of olive oil in a pan until hot and then add the corn and cook until slightly charred. Allow to cool.
When the vegetables are cool, add to a mixing bowl and combine with shredded cabbage, baby spinach and cherry tomatoes. Mix dressing ingredients together and season with pink himalayan salt and cracked black pepper. Pour over vegetables and combine well.
Serve individually or pile onto a platter. Top with hemp seeds, sprouts, pickled onions, and drizzle over olive or green-herb oil. Serves: 8 to 10
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2021-11-01T07:00:00.0000000Z
2021-11-01T07:00:00.0000000Z
https://thisnzlife.pressreader.com/article/283231626254824
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