ASIAN CAULIFLOWER & POTATO SALAD
SERVES 1 LARGE OR 2 SMALL PORTIONS
7 oz. (200 g) new potatoes sea salt
1/2 small cauliflower
1/2 small eggplant
1 small garlic clove
1 red chile
1 3/4 oz. (50 g) cashew nuts
2 sprigs of cilantro
1 1/2 tbsp. canola oil
1/2 cup (120ml) coconut milk
pinch of freshly ground black pepper
pinch of ground cumin
pinch of ground cinnamon
pinch of ground allspice
NUTRITIONAL VALUES
Calories: 495kcal
Fat: 36.8g (15.8g S.Fat)
Carbs: 39.5g
Protein: 9.5g
Sugar: 9.5g
Sodium: 277mg
METHOD
Scrub the potatoes and cook them in salted water for 20–25 minutes with the skins on. Allow to cool slightly before peeling and cutting into thick slices.
In the meantime, separate the cauliflower into florets. Remove the stalk from the eggplant and cut it into cubes. Garlic, peeled and finely chopped Cut the chile in half lengthwise, remove the seeds, and finely chop. Toast the cashews in a dry pan until golden brown, then cool and roughly chop. Remove the cilantro leaves from the stalks and finely chop them.
In a large high-sided pan, heat the oil and sauté the garlic over medium heat. Continue to cook the cauliflower, eggplant, and chile until the vegetables are al dente. Season with salt, pepper, cumin, cinnamon, and allspice and pour in the coconut milk. Transfer the mixture to a bowl after folding in the potatoes. Allow the salad to cool completely before scattering the cashews and cilantro on top.
In the meantime, separate the cauliflower into florets. Remove the stalk from the eggplant and cut it into cubes. Garlic, peeled and finely chopped Cut the chile in half lengthwise, remove the seeds, and finely chop. Toast the cashews in a dry pan until golden brown, then cool and roughly chop. Remove the cilantro leaves from the stalks and finely chop them.
In a large high-sided pan, heat the oil and sauté the garlic over medium heat. Continue to cook the cauliflower, eggplant, and chile until the vegetables are al dente. Season with salt, pepper, cumin, cinnamon, and allspice and pour in the coconut milk. Transfer the mixture to a bowl after folding in the potatoes. Allow the salad to cool completely before scattering the cashews and cilantro on top.
