GRILLED POTATO SALAD

SERVES 4 PORTIONS

FOR THE POTATOES

1 oz. (500g / 18oz) small multi- coloured potatoes

2 tbsp. olive oil

1 tsp. coarse sea salt

FOR THE DRESSING

1 avocado, halved, pitted and peeled

1/4 cup plus 2 tbsp. (90 ml) white wine vinegar

1/4 cup plus 2 tbsp. (90 ml) olive oil

3 tbsp. almond milk

Juice of 1 lemon

1 tbsp. prepared mustard

1 tsp. salt

1/2 tsp. black pepper

EXTRAS

5 cups (100g / 4oz) arugula

1 spring onion

NUTRITIONAL VALUES

Calories: 513kcal
Fat: 42.5g (6.6g S.Fat)
Carbs: 36.7g
Protein: 5.7g
Sugar: 3.5g
Sodium: 1748mg

METHOD

Boil the potatoes and set aside to cool. Cut the potatoes in half, season with salt and oil, and grill them on their cut sides for 8 to 10 minutes over indirect heat.

In a blender, combine all the dressing ingredients and process until smooth.

Combine the grilled potatoes and the dressing in a mixing bowl.

Gently fold in the arugula and thinly slice the spring onion. Sprinkle them over the salad.