Potato & Spinach Hot Salad

Name: Potato & Spinach Hot Salad
Prep time: 60 min
Cook time: 60 min
Yield: 4
Ingredients: 300g (10½oz) Pink Fir Apple potatoes, cut into 1cm (½in) thick rounds; 100g (3½oz/2 cups) fresh baby spinach; 1 small red onion, quartered and thinly sliced; 2 tablespoons untoasted sesame oil; 6 garlic cloves, finely chopped; ½ teaspoon caraway seeds, slightly crushed; ¼ teaspoon black pepper; ¼ teaspoon ground nutmeg; 2 tablespoons apple cider vinegar

Serves: 4

Ready in: 30 to 60 mins

Vegan Friendly

Know your nutrients

Calories

139 -

Fat

7.6g -

Saturates

1.1g -

Sugars

1.6g -

Salt

0.03g -

Protein

2.7g -

Carbs

15.2g -

Fibre

2.1g -

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This hot salad is a delicious and comforting side dish, or served on its on as a light lunch. Pink Fir Apple potatoes are suggested because they hold their firm texture and take up other flavours without losing their slightly sweet yet earthy taste – but you can use any waxy salad potato. Recipe extracted from The Contented Vegan: Recipes and Philosophy from a Family Kitchen by Peggy Brusseau (Head of Zeus, £25), published 31st December, 2020. Photo© Ian Garlick

Potato & Spinach Hot Salad Recipe: Veggie

Ingredients
Method

Ingredients:

300g (10½oz) Pink Fir Apple potatoes, cut into 1cm (½in) thick rounds
100g (3½oz/2 cups) fresh baby spinach
1 small red onion, quartered and thinly sliced
2 tablespoons untoasted sesame oil
6 garlic cloves, finely chopped
½ teaspoon caraway seeds, slightly crushed
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
2 tablespoons apple cider vinegar

method:

Pour water into a saucepan to a depth of 3cm. Fit a steamer basket over the water and set the pan over a medium heat. Put the potato slices in the steamer basket and cover the pan. Steam the potatoes until tender, about 15 minutes.
Meanwhile, mix the spinach and red onion in a large serving dish and set aside.
Pour the oil into a small frying pan (skillet) set over a low heat. Add the garlic and caraway seed and cover the pan. Cook for about five minutes, stirring from time to time. Add the pepper and nutmeg, stir well and remove the pan from the heat.
Turn the steamed potatoes into the hot frying pan, and stir so that the potatoes absorb the flavours. Immediately tip the hot potato mixture into the serving dish and toss together with the spinach and red onion.
While the frying pan is still hot, add the vinegar and swirl it around to combine with any remaining juices. Drizzle the vinegar over the hot salad, toss again and serve.
You could also try adding one tablespoon rice vinegar or lemon juice and one tablespoon apple cider vinegar. If you can find fresh dandelions, finely chop 20g dandelion leaves and cook with the garlic for two minutes before proceeding.

Print Recipe headofzeus.com/books/9781838934705