roast potato salad

roast potato salad

roast potato salad

This roast potato salad is a delicious vegan main or side dish.

  • 1 hr 10 mins
  • 8
  • Easy

INGREDIENTS

  • 1kg baby potatoes, halved
  • 3ml ground cumin
  • pinch chilli powder
  • 60ml olive or avocado oil
  • 30ml balsamic vinegar
  • 2 corn on the cob
  • 1 red bell pepper, chopped
  • handful mixed herbs (like dill, coriander and thyme), chopped
  • 4 spring onions, thinly sliced

METHOD

  1. Preheat oven to 200˚C. Combine the potatoes, cumin, chilli, oil and balsamic and spread out on a baking tray. Season. Roast for 30 minutes, then turn over the potatoes.
  2. Add the corn and continue roasting for about 30 minutes or until the potatoes are tender. Add the pepper 15 minutes before the end of the cooking time.
  3. Slice the kernels off the corn and mix through the potatoes with the herbs and spring onions.

Variation

If you’re not following a vegan diet, sprinkle over 60ml crumbled feta for a vegetarian option.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: December, 2017


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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