Super Greens and Potatoes Salad

Adapted from Deliciously Ella -This creamy salad is the perfect recipe for spring. The dressing, based on our beloved classic magic salad dressing, is boosted with spinach for a bright colour and goes brilliantly with the crispy croutons, crunchy seeds, chunks of potatoes, green veggies and fresh leaves.

SERVES: 4

FOR THE SALAD

1kg new potatoes, larger ones halved

180g green beans, halved

100g asparagus, peeled into strips

4 slices bread, torn into bite-sized pieces

3 tbsp sunflower seeds

4 tbsp pine nuts

4 tbsp pumpkin seeds

2 tbsp olive oil

2 tsp dried red chilli flakes

80g rocket

25g chives, finely chopped

1 small bunch spring onions, finely sliced

FOR THE DRESSING

75g spinach, washed

100g medium–firm tofu

50ml oat milk

2 tbsp olive oil

2 tsp nutritional yeast

1 clove garlic

½ tsp smooth Dijon mustard

½ tsp maple syrup

½ lemon, juiced

TOTAL TIME: 35 mins

STEP 1

Preheat the oven to 200C fan.

STEP 2

Place a pan of salted water over a medium heat and bring to the boil. Add the new potatoes and simmer for 20 minutes, until soft. Add the green beans and asparagus for the last two minutes. Once boiled, drain, and leave to cool.

STEP 3

Meanwhile, roast the bread, pine nuts, and seeds with chilli flakes, sea salt and olive oil on a large flat tray, for 8 minutes, tossing halfway through. You want the bread to be crispy and golden. Then leave to cool.

STEP 4

Next, make the dressing. Put the spinach into a bowl with boiling water, let it wilt for about 30 seconds, then drain and squeeze out any excess water. Add the spinach to a blender with the remaining dressing ingredients and 2 tbsp water, blend until you get a smooth green dressing.

STEP 5

Toss the cooked potatoes and veggies with the rocket, chives, spring onions and half of the crispy croutons and seeds. Drizzle over the creamy green sauce and toss to coat everything. Sprinkle with the remaining crispy seedy croutons to finish.