Last Sunday we celebrated my Dad’s 70th birthday with a day trip on the canal, it’s a firm family favourite – spending the day drifting down the canal and tackling a lock or two! We moored our boat up and enjoyed a mega feast, my offering to the table was this delicious vegan potato salad. Roasting the potatoes makes this salad a little more special rather than your ordinary boiled type, and with all the herbs used there is no danger of this not tasting absolutely delicious.
If you’ve got a barbeque planned over the summer, why not make this vegan potato salad to serve alongside these tasty Beetroot and Black Bean Burgers?
Roasted Herby Vegan Potato Salad
1kg new potatoes
2 tbsp olive oil
3 garlic cloves
3 sprigs of rosemary
Handful of mint leaves
Handful of parsley
Handful of coriander
A few sprigs of dill
Salt and pepper
- Par-boil the potatoes in a large saucepan for five minutes. Drain the potatoes.
- In a large roasting tin, add the potatoes and drizzle with olive oil. Add the garlic cloves still with their skin on, and the rosemary sprigs.
- Place in the oven at 190C. Roast for 40 minutes.
- Finely chop the rest of the herbs.
- After 20 minutes, turn the potatoes over in the pan so they are evenly roasted.
- Once roasted until lightly crispy, remove the potatoes from the oven. Remove the rosemary sprigs and garlic, and add the chopped herbs. Season with salt and pepper and stir the herbs through.
- Serve straight away, or leave to cool and eat cold.
One of the things I love about summer is salads. I know…..salad….boring! Wrong. You’ve just got to make it more interesting. Now we’re well and truly into summer I’m starting to get some more vegetables in my veg box to make my salads that little bit more exciting.
One thing I love about getting a veg box is the variety of lettuces we get to eat. I’m not talking about your typical iceberg or your cos lettuce here, oh no sir-ee. I’m talking flavoursome salad leaves, peppery leaves, unidentifiable leaves…..basically you’ve got to get some flavour in the base layer of your salad.
This week we also received a bundle of vibrant pink radishes. They look just how radishes should look, all different shapes and sizes, slightly different to the uniform round ones you get in the supermarket. These taste so good.Any good salad isn’t complete until you’ve got the dressing. This is where you make or break it. Often I just drizzle a little olive oil or balsamic vinegar but nothing beats putting a little bit of effort into making a tangy dressing.
Peppery Radish Salad
A couple of handfuls of lettuce (washed)
4-5 radishes (washed and sliced thinly)
1 cup puy lentils (cooked and cooled)
1/4 cucumber (sliced as you prefer)
1/2 raw beetroot (grated)
A handful of fennel leaves
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
For the dressing:
1 tsp dijon mustard
1/2 garlic clove (crushed)
2 tbsp olive oil
1 tbsp apple cider vinegar
1. In a large bowl add your lettuce, radishes, cucumber, and seeds. Mix together.
2. Once cooled, add the lentils to the lettuce and mix together along with the beetroot, and fennel leaves.
3. In a cup, add the garlic, mustard, oil and vinegar and stir thoroughly. Drizzle over the salad and stir to coat all the leaves.
This is perfect to eat for lunch or box it up and enjoy for a couple of days at work.
Happy salad days.
It’s been so cold here lately that all I’ve been eating is soups and stews. It’s the kind of weather where even two pairs of gloves won’t keep your hands warm and your skin is constantly dry no matter how much shea butter you apply.
So why then, I here you ask, am I posting a salad recipe? Good question…
Because I miss summer!!!! I miss it so much! Bring back the warmth of the sun please!!
Ok, I’m being a bit dramatic but I know you all feel my pain! The other reason is that this week I got a surprise bag of British watercress in my veg bag, which I wasn’t expecting at this time of year. And then I was like, wooaahh, remember when it was warm and sunny and all I ate was salads. I miss those days.
So bring a little green, fresh, tangy, salady joy to these cold winter days. Then have a cup of tea to warm yourself back up : )
Celeriac and marinated beetroot salad
2 medium sized beetroot
1/2 a small celeriac
1 bunch watercress
2 tbsp chopped walnuts
For the marinade:
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp olive oil
- Peel and chop the beetroot into large chunks.
- Wrap the chopped beetroot in foil, seasoned with a little olive oil and salt and pepper and roast at 180C for 30 minutes or until a knife easily cuts in.
- Leave the beetroot to cool.
- In a medium sized bowl mix together the marinade ingredients then add the cooled beetroot and stir well ensuring an even coating. Cover and set aside for at least half an hour or put in the fridge and leave overnight.
- In a large bowl combine the remaining ingredients then spoon over the beetroot and half of the marinade mixture. Season to taste and serve.