Miso-tamarind roast potato wedges with garden salad recipe

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
  • 17.6 oz King Edward potatoes
  • 4 tbsp miso paste
  • 2 tbsp tamarind chutney
  • 2 tbsp oil
  • 17.6 oz King Edward potatoes
  • 4 tbsp miso paste
  • 2 tbsp tamarind chutney
  • 2 tbsp oil
To serve
  • 1 ramekin garlic mayonnaise
  • 1 ramekin garlic mayonnaise
  • 1 ramekin garlic mayonnaise
For the salad
  • 125 g petit pois
  • 8 asparagus spears
  • 1 handful Okahijiki
  • 6 radishes, thinly sliced or shaved
  • 2 baby beetroot, roughly chopped
  • 4.4 oz petit pois
  • 8 asparagus spears
  • 1 handful Okahijiki
  • 6 radishes, thinly sliced or shaved
  • 2 baby beetroot, roughly chopped
  • 4.4 oz 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

  1. Cut the potatoes into thick wedges and then boil them (skin on) for 7-8 minutes or until barely tender.
  2. Drain the potatoes and let them cool and dry completely.
  3. In a large bowl mix the potatoes with the miso, tamarind chutney and oil and toss them all until there is even coverage.
  4. Roast the potatoes in the oven at 180C for 15-20 minutes, until they are crisp and sticky brown.
  5. To make the salad simmer the asparagus, beetroot and peas for approximately 4-5 minutes and then drain them.
  6. Plate the salad and the potatoes and serve with garlic mayonnaise, and sliced radishes.

Recipe devised by Deena Kakaya

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