Sunday 10 September 2017

Traditional potato salad alternative

One of my favourite salads when I was little (and remember I never really liked salads, so I use this term loosely), was the good old potato salad. The one with the creamy dressing found at most great Aussie backyard BBQs or family gatherings. We all know that this salad isn't really healthy at all, but it makes us feel better when we call it a salad 😉 So here is my potato salad alternative. Like always its simple and delicious to make, and you will impress all of the regular potato salad lovers.

Roasted vegetable salad

Ingredients

  • 1 parsnip
  • 2 carrots
  • 1 medium sweet potato
  • 2 potatos
  • 1 swede
  • 1 turnip
  • 1 beetroot
  • 2 Tbsp of olive oil
  • 1 Tbsp peanut butter
  • 1 Tbsp tahini
  • 1 Tbsp maple syrup
  • 1 Tbsp of wholegrain mustard
  • 1/4 cup of water
  • 1/4 cup of sunflower kernels
  • 1/4 pepitas
  • 1 can of lentils, drained and warmed if serving warm or can leave them cold.

Method

  1. Pre-heat oven to 180 degrees Celsius. Peel all vegetables and dice into cubes. Coat in olive oil, and bake in over for 15-20 or until cooked (but still firm).
  2. Combine peanut butter, tahini, maple syrup, wholegrain mustard and water in bowl to form a dressing.
  3. Toss dressing, sunflower kernels, pepitas and lentils through roasted vegetables.
  4. Can be served hot as a side dish, or cold. We sometimes eat this as a main too! 
  5. Enjoy
Love Mandy M

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