Avo Smash Dukkah dressing on potato and radish salad
600g baby red potatoes cut into 5mm slices
1 bunch asparagus trimmed halved length ways, cut in half
1 cup frozen peas
1 bunch red radish, trimmed quartered
2 green onions thinly sliced
60g baby spinach
Avo Smash Dressing:
2 tablespoons lemon juice
2 tbsp coriander
2 tbsp olive oil
¼ cup buttermilk
1 tbsp Tweed Real Foods Avo Smash Dukkah + 1 tsp extra
Preheat oven to 220/200 fan forced.
Line a large baking tray with baking paper.
Arrange potato slices in a single layer on prepared tray.
Drizzle with oil.
Season with Garlic Rosemary Rub.
Roast for 20-25mins or until golden and tender.
Set aside for 10mins to cool
Place asparagus and peas in a heatproof bowl.
Cover with boiling water.
Stand for 2-3mins or until bright green and tender.
Drain. Refresh with cold water. Drain.
Make Avo Smash Dressing. Place all ingredients in a food processor or similar and process until just combined.
Arrange potato, asparagus, peas, radish, onion and baby spinach on a serving board or platter. Drizzle with dressing and extra Dukkah for added crunch.
Perfect with crispy skinned salmon using either Avo Smash Dukkah or Louisiana BBQ on Salmon.
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