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Fulfilling salad with baked potatoes and creamy avocado sauce

FULFILLING SALAD WITH BAKED PURPLE POTATOES AND CREAMY AVOCADO SAUCE

Category Salad
Cuisine Gluten free, Vegan option
Prep time 25 minutes
Cook time 35 minutes
Servings 2

INGREDIENTS

SALAD

  • 2 small onions, cut into 8 wedges
  • 3-4 small purple potatoes, cut into pieces
  • Few fresh thyme branches
  • 2 tbsp coconut oil
  • 2 radishes, sliced
  • ¼ bell pepper, cut into medium pieces
  • 2 figs, sliced
  • 1 ½ cups baby kale leaves

MIXED SEEDS RICOTTA BALLS

  • 2-3 tbsp mixed nuts, roasted
  • ½ date, cut into small pieces
  • ¼ cup vegan ricotta - (or goat cheese) to make 4 -6 balls approx.

AVOCADO SAUCE

  • 1 ripe avocado
  • ¼ roasted onion - (from the oven tray)
  • ½ cup coconut yoghurt or soya yoghurt
  • 1 garlic clove, grated
  • Gomasio and fresh ground pepper to taste

INSTRUCTIONS

SALAD

  • Preheat the oven to 200 C (fan).
  • Remove the roots and the loose skin of the onions. Cut them into eighths. Cut the small potatoes into bite-sized pieces. Place the onions and potato pieces into a baking dish. Drizzle with coconut oil and add some fresh thyme branches. Add Gomasio or Himalyan salt and pepper.
  • Reduce the oven to 175 C (fan) and cook them for 30 to 35 minutes.
  • Meanwhile wash the figs, radishes, bell pepper and salad leaves. Slice the figs, radishes and cut 1/4 of the bell pepper into medium pieces. Dry the salad leaves with kitchen (or paper) towel. Set aside.

MIXED SEEDS RICOTTA BALLS

  • Roast the mixed seeds for 2 to 3 minutes. Pour into a soup plate and add ½ date cut into small pieces. Mix together. Add fresh ground pepper.
  • Using a fork, crumble the vegan ricotta or the goat cheese in another small bowl. Scoop some ricotta with a small spoon and using your hands roll this amount of ricotta into the mixed seeds bowl. Repeat until you finish the ricotta. Set aside.

AVOCADO SAUCE

  • Once the vegetables are roasted, remove 2 onion pieces to make the avocado sauce.
  • Add the 2 roasted onions pieces, avocado, garlic, coconut yoghurt, salt and pepper to your small blender. Blend until you reach a smooth and creamy sauce.
  • Arrange the salad starting with the green leaves, add the roasted vegetables, radish, figs and bell pepper and finally add the little ricotta balls. Sprinkle the rest of the mixed seeds over the salad.
  • Add 1 to 2 big dollops of the avocado sauce, mix and enjoy straight away.