Week 1 of the my 2020 cookbook challenge has come and gone as I’m a little late posting my first recipe #Januaryblues. Anyway, here goes. I’m starting with a pretty easy recipe, Potato salad with tahini dressing, with a little nod to Veganuary. The vegan tahini dressing is creamy and tart, the green pepper lends added crunch and they all work really well making this potato salad utterly moreish. Its gluten free, vegan and ticks the healthy January lunch box.
juice of 1 lemon
5 tablespoons of tahini
1 green pepper – seeded and diced
2 scallions – chopped
1 clove of garlic – crushed
1 tablespoon of chopped fresh parsley
Wash the potatoes and put in a pan, cover with cold water and bring to the boil. Reduce the heat, cover and cook for 10-15 minutes until they are tender. Remove from the heat, drain the potatoes, peel and set aside to cool. In a small bowl, stir the lemon juice into the tahini, until it becomes thicker. Stir in 5 tablespoons of water until the dressing now becomes smooth and paler. Pour the dressing over the cooled potatoes, add the bell pepper, scallions, garlic and parsley and mix gently. Attachments area