Ingredients
SERVES: 6
Cashew Dressing
Method
- Add potatoes to a large pot and cover with water. Bring to the boil and leave to simmer for 10–15 minutes until tender. Drain and set aside.
- To a large frying pan over medium heat, add olive oil, curry powder and cumin, and sauté for 1 minute until fragrant. Add potatoes and toss to coat in the spices. Add mustard, tomatoes and spinach and stir to combine.
- Transfer potato salad to a large bowl and top with fresh coriander, chives and black sesame seeds.
- To make the dressing, blend all ingredients together until smooth then pour over the top of the salad and toss to coat.
TIP: I love making my own home-made curry powder, by dry roasting a fragrant mixture of coriander, fennel, cumin and fenugreek seeds with curry leaves, then adding in ground turmeric and grinding into a fine powder. Check out my book for the full recipe!
This recipe is an edited extract from Healthy Kelsi by Kelsi Boocock, published by Bateman Books. Republished with permission.
