Miso-tamarind roast potato wedges with garden salad recipe
A fresh salad partnered up with spicy potato wedges. A nice side for eating al fresco. Okahijiki is a plant similar to samphire.
Ingredients
For the potato wedges- 500 g King Edward potatoes
- 4 tbsp miso paste
- 2 tbsp tamarind chutney
- 2 tbsp oil
- 1 ramekin garlic mayonnaise
- 125 g petit pois
- 8 asparagus spears
- 1 handful Okahijiki
- 6 radishes, thinly sliced or shaved
- 2 baby beetroot, roughly chopped
Details
- Cuisine: Indian
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 2
Step-by-step
- Cut the potatoes into thick wedges and then boil them (skin on) for 7-8 minutes or until barely tender.
- Drain the potatoes and let them cool and dry completely.
- In a large bowl mix the potatoes with the miso, tamarind chutney and oil and toss them all until there is even coverage.
- Roast the potatoes in the oven at 180C for 15-20 minutes, until they are crisp and sticky brown.
- To make the salad simmer the asparagus, beetroot and peas for approximately 4-5 minutes and then drain them.
- Plate the salad and the potatoes and serve with garlic mayonnaise, and sliced radishes.
Recipe devised by Deena Kakaya
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