Happy new year!

After over-indulging on mince pies, gingerbread men, Christmas cake and other festive treats, I have been craving light, fresh and healthy recipes.

But one thing I am never sick of is potatoes.

This salad includes spicy roasted baby potatoes with crunchy raw red peppers, carrots and cucumber, plus lots of leafy greens, fresh coriander, spring onions, chopped cashews and a delicious vinaigrette made with mango chutney. Can’t get enough of these flavours and textures.

Yield: 6 servings

Crunchy Potato Salad with Mango Chutney Vinaigrette

Name: Crunchy Potato Salad with Mango Chutney Vinaigrette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 500 g baby potatoes, halved; A large pinch of salt; 1 tsp mild curry powder; 1/2 medium cucumber, halved lengthways and thinly sliced; 1 large carrot, sliced into ribbons; 1 red bell pepper, cut into thin strips; 80 g watercress, spinach and rocket leaves, washed; 2 spring onions, thinly sliced; 40 g raw cashews, chopped; A large handful of fresh coriander leaves, roughly chopped; 2 tbsp mango chutney; 2 tbsp olive oil; 1 tbsp balsamic vinegar

A vibrant, crunchy and subtly sweet salad. Delicious served as a side or as a meal in itself. Vegan & gluten-free.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

2 tbsp olive oil
500 g baby potatoes, halved
A large pinch of salt
1 tsp mild curry powder
1/2 medium cucumber, halved lengthways and thinly sliced
1 large carrot, sliced into ribbons
1 red bell pepper, cut into thin strips
80 g watercress, spinach and rocket leaves, washed
2 spring onions, thinly sliced
40 g raw cashews, chopped
A large handful of fresh coriander leaves, roughly chopped

For the vinaigrette

2 tbsp mango chutney
2 tbsp olive oil
1 tbsp balsamic vinegar

Instructions

Preheat oven to 220C. Add oil to a large roasting tin and put in the oven for about 15 minutes, to get really hot. Add the potatoes and carefully toss to coat in the oil, adding the salt and curry powder. Roast for 25 minutes until golden. Allow to cool completely.
Add the rest of the ingredients to a large salad bowl, along with the cooled potatoes.
Make the vinaigrette by whisking all the ingredients together in a small jug. When you're ready to serve, pour the dressing on top of the salad and toss to coat. Serve immediately.

Notes

Alternatively, you can air-fry the potatoes for 20 minutes on a high temperature, for a lower fat option.

Nutrition Information

Yield

Serving Size

1 bowl
Amount Per Serving Calories 149Total Fat 6.7gSaturated Fat 1.1gTrans Fat 0gCarbohydrates 21.1gFiber 2gSugar 4.9gProtein 3g