Nothing beats a #potatosalad perfect for #summertime and #barbecue season and this one is a really jazzy version made with #roasted Jersey Royal #newpotatoes for that yummy nutty crunchy flavour and jazzed up with roasted #beetroot, hot smoked #salmon and #watercress.
Not only are you getting plenty of fuel and carbs in this #salad via the #jerseyroyals but also lots of #omega3 fatty acids in the salmon, amazing for fighting inflammation in the body, heart health and even uplifting mood. As well as that you're getting a fantastic #iron boost from the beetroot and a vitamin C injection from the watercress plus the #broccoli sprouts are an added female hormone balancing and liver #detoxifying bonus. Its such an easy recipe to put together too! You can make it versatile and swap in any ingredients too eg sweet potato for more beta carotene good for eye health or add in some cheese (i would go for a nutty fermented #vegan cheese as im lactose intolerant) or #walnuts for an extra crunch. I sprinkled my salad with #hemp and #sesame #seeds. Yum!
Prep time: 15 mins Cook time: 40 mins Serves 4 (as a side dish) or 2 as a main
INGREDIENTS 1 tbsp Extra Virgin Olive Oil (or coconut or avocado oil) 450g Jersey New Potatoes - cut in half 6 cloves garlic 2 beetroot chopped Thyme, rosemary, oergano (or any fresh herbs you like) 1 red chilli, thinly sliced
1 tbsp organic mayonnaise (try to find one made with cold pressed olive oil or avocado oil). Packet of watercress
Hot smoked salmon (I used a 300g packet)
Hemp seeds, sesame seeds, broccoli sprouts to garnish
1. Add the chopped new potatoes and beetroot to a roasting dish along with the whole garlic cloves (in their skin), chopped chilli and all the herbs roughly torn. Drizzle with olive oil & season with salt/pepper. 2. Pop in a preheated oven (200C/400F) and roast for 40 minutes - tossing halfway in between. 3. Remove from oven and transfer to a big glass bowl and allow to cool for 10 mins.
4. Add in the hot smoked salmon, mayonnaise and mix it all up.
5. Serve on a bed of watercress, sprinkled with sesame & hemp seeds & broccoli sprouts & a little bit more salt/pepper (i used my wild garlic salt which was divine with this dish).