Kumara & Potato Salad, with a Cashew & Miso Salad Cream

An easy Asian-inspired take on a classic potato salad. It’s brilliant for bbq’s and shared meals. The cashew and miso cream is also a lovely sauce to serve with vegetables.

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Overview

40 min
Serves 4-6
Easy

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Ingredients

Vegetables

350g baby potatoes

350g purple kumara

Olive oil for roasting

Cashew & Miso Salad Cream

½ cup Natural Cashews

½ cup water

1 tablespoon apple cider vinegar or lemon juice

1 tablespoon miso paste

1 tablespoon soy sauce

2 teaspoons finely grated ginger

1 clove garlic, finely diced

1 teaspoon sesame oil

Salt to season

Bring it home

½ cup Roasted Unsalted Cashews

1 spring onion, sliced thinly

Handful fresh coriander leaves

2 tablespoons Sesame Seeds, toasted to garnish

Instructions

Vegetables

Preheat the oven to 200 degrees.

Halve the baby potatoes and cut the kumara into 2.5-3cm chunks. Peel or leave skin on the kumara according to your own preference.

Toss with a drizzle of oil, lay on a lined oven-proof baking tray and roast for approximately 25-30 minutes or until golden. Set aside to cool completely.

Cashew & Miso Salad Cream

To make the cashew cream, place the first measure of cashew nuts in a bowl and cover with boiling water. Soak for 10 minutes before draining well. Combine with the remaining Salad Cream ingredients and use a stick blender to blitz until silky smooth.

Bring it home

Just before serving, combine the cooled vegetables with the cashew cream in a large bowl and toss to coat evenly. Add the cashew nuts, spring onion and coriander. Mix well. Garnish with toasted sesame seeds.

Created by Kelly Gibney.