Roasted Potato & Rocket Salad w Capsicum Walnut Sauce

A quick side salad or main meal this delicious dish makes everyone happy. The Walnut capsicum sauce is a great pop of colour and hit of flavour on top of the crispy potatoes. Add some rocket and creamy Avo Tree avocado and voila! Happy times.

Prep Time: 20mins
Cook Time: 30mins
Serves: 4

Ingredients:
Salad
1kg potatoes, cubed
Avocado oil
Sea salt
Fresh Rocket
Extra virgin olive oil
1 avocado, sliced

Capsicum Walnut Sauce
3 large red peppers
3/4 cup walnuts, toasted
1 tbsp pomegranate molasses
Juice of 1/2 a lemon
1 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp tomato paste
1 clove garlic
1/2 tsp smoked paprika
Pinch chilli flakes
2 pinches sea salt
Black Pepper

Method: 
Salad
Preheat the oven to 195C.

Place the cubed potatoes on a baking tray, drizzle with oil + add salt. Toss to combine. Place in the oven and cook for 20mins, then turn the oven function onto grill. Then grill potatoes for ~6mins.

Once the potatoes are cooked, allow them to cool slightly. On the baking tray, add two good spoonsful of sauce. Toss the sauce, until the potatoes are well coated.

To serve, layer the salad on a salad plate, with rocket, followed by potatoes, avocado slices, extra dollops of sauce + drizzle of olive oil. Continue this for a couple more times. Delicious warm or cold.

Sauce
Preheat oven to 210 degrees Celsius.

Cut red peppers in half and remove the stem + seeds. Place on a baking tray and bake for ~30mins or until softened.  Allow to cool.

Roughly chop capsicums and add to a food processor, along with the rest of the ingredients. Pulse until you achieve desired texture. The sauce should still have some texture – you don’t want it to be perfectly smooth.

Recipe: Two Raw Sisters

 

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