It is summer and it is a time to reinvent some classic dishes. This summer I began my journey with potato salad. During my childhood, potato salad was a very regular dish and there were almost no birthday party without it. Till this day I enjoy it once in a while, but it has lost an appeal for me.
So, I wanted to add some healthy and fresh twists to the salad. The outcome was fresh and a little spicy vegan potato salad. I hope you will enjoy it as much as my wife and myself.
|10 small potatos|
|250 g mushrooms|
|2 small carrots|
|2 cloves of garlic|
|50 g pumpkin seeds|
|10 sun dried tomatoes|
|4 tsp tahini|
|100 ml olive oil|
|bird eye chilli|
Steam potatoes without peeling potatoes first. When potatoes are ready, cut them into halves, add olive oil, salt, curry and cayenne and grill in the oven for 15 minutes.
Put mushrooms on the frying pan with oil, salt, pepper and bird eye chili.
Cut carrots, leek and cucumber into fine ribbons.
Split garlic gloves, avocados and sun-dried tomatoes.
Combine 100 ml olive oil, tahini, lime juice and chili flakes for the dressing
Mix all ingredients together with cool it down in refrigerator.