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