White potatoes are totally underestimated in terms of their nutritional value! They are a great source of vitamin B6, fibre and magnesium, and high in Vitamin C. This green salad version makes a nice change from the conventional potato salad, and provides a refreshing summer healthy meal.
Servings: 2
INGREDIENTS
400g potatoes, peeled and cut into small chunks
2 tbsp dried oregano
2 tbsp extra virgin olive oil
1 tsp sea salt
1 large red onion, peeled and very thinly sliced
3/4 cups apple cider vinegar
1 tsp sea salt
1-2 tsp sweetener of choice (maple syrup, honey, sugar)
10 cherry tomatoes, sliced
100g fresh or frozen peas
100g salad greens
100g spinach
For the dressing
¼ cup extra virgin olive oil
2 tbsp apple cider vinegar
1/2 tbsp smoked paprika
½ tbsp. mustard
½ tsp maple syrup
PREPARATION
Pre heat the oven at 180C.
Mix the potatoes in a bowl with the olive oil, dried oregano and salt and bake for 40-50 minutes or until golden brown.
In the meantime, pickle the red onion. In a small saucepan, stir together the vinegar, salt and your desired amount of sweetener. Cook over medium – high heat until it starts to simmer, then remove from heat.
Place the thinly-slice onions in a small bowl or a mason jar. Pour the hot vinegar mixture over the onions. Stir until combined. (Or if using a mason jar, place the lid on top and give the jar a quick shake.) Let the onions marinate for 30 minutes.
Any leftover can be kept in the fridge for up to 2 weeks.
If you are using frozen peas, place them into a bowl to defrost. Wash and dry all the leaves and have them ready on the side.
Prepare the dressing now. Add all the ingredients into a blender, apart from the olive oil and blitz until all mixed. Finally add the olive oil and blend slowly for 2-3 minutes.
TO ASSEMBLE
Place all the greens, peas and tomatoes on a plate. Next add the roasted potatoes and pickled onions.
Finally, drizzle the dressing over the salad.
You can add any seeds (hemp, pumpkin or sunflower seeds) or edible flowers to serve, elevating the nutritional value of the dish.
NUTRITIONAL VALUE
This salad is packed with leafy greens. They’re packed with vitamins, minerals and fibre but low in calories. Eating a diet rich in leafy greens can offer numerous health benefits including reduced risk of obesity, heart disease, high blood pressure and mental decline.
Red onions are packed with nutrients and they are high in antioxidants and fibre. Oregano is also high in antioxidants.
,
We can’t travel the world at the moment, but we can take our tastebuds around the world, and this Turkish inspired bread is really simple to make and so delicious! This is our take on a Turkish Gozleme style bread, with wonderful British Leeks adding a great oniony flavour, as well as being a great
A warm salad, celebrating wonderful seasonal winter vegetables, accompanied with the addition of tangy satsuma. Leeks make a great warm salad, and using the stem of the leek in the salad, and the leaves in the salsa verde mean every part of the leek is used. A light and refreshing salad, for the warmer months.
Courgette, Cucumber, Pea & Mint Soup This is a beautiful green summer soup that can be eaten hot or cold and uses vegetables and herbs that are at their best in the summer months. Ingredients: 2 tbsp olive oil or butter 2 courgettes, roughly chopped 1 homegrown mini cucumber 1 cup frozen peas
Cherry Bars Sweet cherries are available from May to August in the UK so make the most out of them during these months. They are believed to be one of the most energy boosting fruits! They are also rich in antioxidants, are a good anti-inflammatory and contain melatonin, which can help treat insomnia.
Learn all about how to make delicious gut friendly fermented foods safely in your own home. Cook along with us in this online event.