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20 • minutes
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Vegan Potato Salad with Green Cashew Cream

5/5 (2)


  • For the Salad
  • tick500g potatoes - boiled whole and cooled (we love Wilcox Goodness)
  • tick500g kumara - boiled whole and cooled
  • tickChantal Organics Extra Virgin Olive Oil
  • tick1 tsp chilli flakes
  • tickA handful of rosemary - chopped finely (we love Superb Herb)
  • tickA handful of dill (we love Superb Herb)
  • tickSpring onions - thinly sliced
  • tickKale
  • tickA handful of toasted sunflower, pumpkin and sesame seeds (we love Alison’s Pantry)
  • For the Dressing
  • tick1 tsp Chantal Organics Tahini Whole
  • tick½ cup natural cashews (we love Alison’s Pantry)
  • tick1 lemon - juice and zest
  • tick2 garlic cloves - minced
  • tickA handful of parsley and chives (we love Superb Herb)
  • tickEnjoy this salad with a tasty Emerson’s Bird Dog India Pale Ale.


  • Step 1.

    Preheat oven to 200°C and line a flat baking tray with parchment.

  • Step 2.

    Slice the potatoes and kumara into rounds about 1cm thick. Drizzle with oil, chilli flakes, rosemary, salt and pepper. Bake for 25 minutes until crispy and golden. Add the kale to the baking tray and bake for a further 5 minutes.

  • Step 3.

    Soak the cashews in boiling water for at least 10 minutes. Drain them. In a blender, blitz together the tahini, soaked cashews, garlic cloves, lemon zest and juice and herbs until smooth and creamy.

  • Step 4.

    Add the seeds to a fry pan and dry roast them for a few minutes until lightly brown and fragrant.

  • Step 5.

    Serve the potatoes, kumara, kale, spring onion and dill on a platter, lather in the cashew dressing and sprinkle with toasted seeds.

  • Step 6.

    Devour while warm!

Chantal Organics Products used

Whole Tahini
Extra Virgin Olive Oil

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