LAYERED POTATO SALAD WITH GUACAMOLE
Ingredients
Guacamole:
4 avocados 2 limes, juiced 2 garlic cloves, crushed
½ red onion, diced 2 Tbs fresh coriander, chopped
2 tsp curry powder 2 Tbs soy yogurt (optional)
Saffron Potatoes layer:
500 g potatoes 2 Tbs olive oil 2 Tbs lemon juice 1 garlic clove, crushed
2 Tbs soy cream pinch saffron
salt
Sweet Potatoes layer:
500 g sweet potatoes
vegan butter
soy cream
pinch nutmeg
salt
Salad layer:
1 carrot ½ yellow pepper ½ red pepper
½ cucumber 1 spring onion 2 Tbs olive oil 2 Tbs lemon juice 2 tsp fresh mint, chopped
salt & pepper, ground
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Preparation
Guacamole:
Chop avocados. Add to a bowl along with lime juice. Mash well with a fork. Add remaining guacamole ingredients and combine well. Add salt and pepper to taste.
Saffron Potatoes layer:
Peel and chop potatoes. Cook in rapidly boiling water with a bit of salt until mostly soft. Meanwhile, soak saffron in some warm water. Drain potatoes and combine with remaining ingredients, including saffron water. Mash well.
Sweet Potatoes layer:
Peel and chop sweet potatoes. Cook in rapidly boiling water with a bit of salt until mostly soft. Drain and combine with remaining ingredients and mash well. 3 Salad layer: Grate carrot and add to a bowl. Dice yellow and red pepper. Peel cucumber, cut in half lengthwise, core and dice. Finely chop spring onion. Combine all in a bowl with olive oil, lemon juice, fresh mint, and salt and pepper to taste.
Salad layer:
Grate carrot and add to a bowl. Dice yellow and red pepper. Peel cucumber, cut in half lengthwise, core and dice. Finely chop spring onion. Combine all in a bowl with olive oil, lemon juice, fresh mint, and salt and pepper to taste.
Serving:
Using a dessert ring (about 8 cm), create the bottom layer by adding mashed sweet potato first, then a layer of salad, followed by the saffron potatoes layer, and lastly the guacamole layer. Garnish with a bit of the mixed salad and some chopped fresh mint.
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