Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

GRILLED POTATO SALAD

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.
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