Indian Roast Potato Salad with Egg Aioli and Almonds

Indian Roast Potato Salad with Egg Aioli and Almonds

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 26, 2016.
Order Now
Order Now

Almonds and cranberries spice up this salad.

Ingredients

EGG AIOLI

  • 2 eggs (at room temperature)
  • 1 tablespoon lemon and lime aioli
  • 2 teaspoons chopped chives
  • Zest of ½ lemon
  • 1 teaspoon lemon juice

INDIAN ROAST POTATO SALAD

  • 150g potatoes, scrubbed and diced 1.5cm
  • ½ red onion, sliced 0.5cm
  • 1 carrot, peeled, cut in half lengthways and thinly sliced
  • 2 teaspoons Indian spice mix
  • 1 tablespoon sweet chilli sauce
  • 1 handful baby spinach leaves
  • 30g sliced almonds and cranberries

TO SERVE

  • 1 tablespoon coriander leaves

Steps

  1. oven to 200oC. Line an oven tray with baking paper.
  2. Place eggs in a small pot and cover with cold water. Bring to the boil, reduce to a simmer and cook for 6 minutes (for hard boiled). Drain and run under cold tap to cool.
  3. Combine potatoes, onion, carrot, Indian spice mix and sweet chilli sauce on prepared tray. Toss with a drizzle of olive oil and season with salt and pepper. Roast for 18¬–20 minutes, or until potatoes are tender and starting to caramelise. Turn once during cooking.
  4. While vegetables are cooking, peel and grate eggs into a bowl. Combine with lemon and lime aioli, chives, lemon zest and juice. Season with salt and pepper and mix well.
  5. Toss cooked roast vegetables on tray with baby spinach, almonds and cranberries.
  6. divide Indian roast potato salad between plates and top with a dollop of egg aioli. Garnish with coriander.

Nutritional Information

Energy 2423 kj
579 kcal
Protein 22.0g
Carbohydrate 51.9g
Fat 30.1g