A very good looking potato salad with loaded greens and kimchi

A very good looking potato salad with loaded greens and kimchi

A nutritious & a mighty good looking salad. This wonderful pyramid style salad is fabulous for both entertaining with friends as well as delicious leftovers to enjoy for lunches and more.

5 from 1 vote

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Course: Dinner, Lunch, Salad

Cuisine: Australian, Middle Eastern

Prep Time: 15

Cook Time: 40

Servings: people

Calories: 288kcal

Author: Nellie Kerrison | Relish Mama

Cost: 15

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