A very good looking potato and broccoli salad with loaded greens and kimchi
31 May 2022
–
A very good looking potato and broccoli salad with loaded greens and kimchi
We have thoroughly enjoyed creating and hosting some really special private group gatherings of late at Relish Mama. It is fantastic to see teams as well as groups of friends reconnecting & celebrating again after the past couple of years.Â
One of the events we hosted was a large Corporate team-building with the AFL. It was a day for them to gather, connect & celebrate each other. A long lunch followed and it was an amazing day. They created an around the world feast to share over lunch.
Then last Sunday evening, we closed the week in a very special way. We welcomed a group of long time friends for a private 70th birthday. It was a privilege and a pleasure to create this special milestone celebration. For that class & dinner, A Moroccan menu was enjoyed. I created a new salad recipe for this. It is a bulked-up riff on my raw broccoli salad which was featured and first published in the Relish Mama cookbook ‘Family’. Roasted potatoes, kale & kimchi are new additions and wow do they work a little magic together.Â
This new – A very good looking potato and broccoli salad with loaded greens and kimchi is fabulous for entertaining and it’s such a good looking little number. Our girls have been enjoying taking leftovers for lunch to school & work also.
Hope you can enjoy a big bowl full of it soon also.
All my love,
Nellie
X
For more information regarding our private events or team building Corporate events, please contact us or click here for more detail also.
And for monthly cooking inspiration that is ‘on-tap’ for you, including exclusive club members cooking classes, click here to learn more about the RM cooking club.
A very good looking potato and broccoli salad with loaded greens and kimchi
A very good looking potato salad with loaded greens and kimchi
Equipment
- 1 Baking tray
- 1 Oven
- Salad bowl
Ingredients
- 1 kg potatoes can intermix sweet potatoes also if you choose
- 2 tablespoons of olive oil
- 1 Broccoli (head)
- 2 cups kale leaves stems removed and torn or chopped
- 2 cups green cabbage shredded
- 2 tablespoons Italian parsley chopped
- 2 tablespoons mint leaves torn by hand
- ¼ cup slivered almond toasted
- ¼ cup pepitas toasted
- Black sesame seeds or Nigella seeds
Dressing
- 100 ml whole egg mayonaise
- 100 ml natural yoghurt
- 2 heaped tbsp wholegrain mustard
- ½ cup kimchi or sauerkraut roughly chopped
- 1 lemon juiced
- Sea Salt
- Freshly cracked black pepper
Instructions
- Preheat oven to 200ºC.
- Peel the potatoes and cut into quarters. Place the potatoes in a pot filled with water. Add 1 teaspoon of salt. Bring to the boil and then simmer for 10 minutes. Drain and allow to sit in the colander for 5 minutes.
- Shake the colander after this time to help the potatoes crisp up during the baking. You want them to have chuffed a little around their edges.
- Tip the potatoes into a baking tray. in a roasting tray with olive oil and a good pinch of salt and pepper. Bake for approximately 30 minutes. Toss the potatoes and then turn the tray aroubd & bake for a further 15-20 minutes or until golden. Set aside.
- Prepare the broccoli by removing the florets and slicing very thinly. Reserve the stem. Trim the base of the stem & discard. Finely julienne the stems with a knife by first slicing the stems thinly and then cutting the slices into long thin julienne.
- Shred the cabbage & kale finely. Set aside.
- Meanwhile, to make the dressing combine all of the ingredients & set aside. mayonnaise, mustard, lemon juice, sauerkraut, a pinch of salt and pepper. Set aside.
- Place all of the ingredients in a bowl (except for sesame or nigella seeds and pepitas). Taste and season accordingly.
- To serve, place salad into a pyramid on a platter and sprinkle over the sesame or nigella seeds. Serve with additional lemon segments, if desired.
Nutrition
- SHARE THIS POST:
