A new spin on a warm potato salad but with way more vegetables and a dressing that’ll make you forget all about mayo. Basically, it’s the perfect winter salad. It’s full of winter vegetables and can be served warm or cold. The dressing is super tasty and the only part of this salad that takes a teensy bit of effort to make.
You can eat this by itself for a light meal or have it as a side as part of a larger spread. It would be yummy with steaks, or some grilled fish.
I’m having a love affair with both romesco sauce and cauliflower at the moment. Which is good because they may make a delicious combination so I get to eat them together. And in this salad I get to eat them together with roast potatoes. That’s the stuff of dreams right there. Well my dreams, maybe your dreams are a little more interesting and less about food.
The ribbons of carrot add a nice change in texture by providing some crunch and freshness against the dressing. You could add a pinch of cayenne pepper or roast a chilli with the capsicums if you want a little heat in this. But I thought I’d write a recipe without chilli in it for a change. Such a risk taker.
1 red capsicums
1 tbs olive oil
2 coves garlic
1 slices crusty sourdough
1/4 cup roasted almonds
1 Tbs red wine vinegar
salt to taste
2 cups kale, stalks removed, roughly chopped
1 tsp olive oil
400g kipfler potatoes
1/2 head cauliflower
1 Tbs olive oil
1/2 tsp salt
1 Tbs thyme
1 Tbs oregano
2 cups parsley leaves
1 handful of rocket
4 tbs roasted almonds
Preheat the oven to 180 degrees celsius.
For the sauce
Cut the capsicums in half so you have a top and bottom, stand these up in a small baking dish that will snugly fit these and the two tomatoes. Dot the garlic cloves , skin on around the tomatoes and capsicums then drizzle over the olive oil.
Roast for approximately 30 minutes or until the capsicum skin has begun to colour and blister and the tomatoes and garlic are soft. Allow to cool until you can touch the capsicum to remove the skins of both the capsicum and garlic and discard them.
Place all sauce ingredients in a food processor or blender and process until well combined but there’s still some texture.
For the potatoes
Was the kipflers and cut them in half length ways, place in a pot and just cover with cold water. Season. Bring to the boil, turn down to a simmer and cook for 15 minutes or until just tender. Drain and toss in half the olive oil, salt, oregano and herbs. Place on a lined baking tray in your preheated oven for 40 minutes or until getting crispy.
For the cauliflower
Cut the head into bite sized florets and toss in the remaining oregano, thyme, olive oil and salt. Place in a lined baking tray and cook until golden at the edges, approx, 20-30 minutes.
For the kale
Toss the kale with the olive oil and salt and then spread on a single layer on a lined baking tray. bake in your preheated oven for
Peel your carrot then use the vegetable peeler to create long carrot ribbons. Toss the roasted potatoes and cauliflower in a 1/3 cup of the dressing. Add the carrot, rocket, parsley and roasted almonds and toss to combine. Top with crispy kale. Drizzle more dressing on top and serve any extra on the side.