Get your taste spuds tingling POTATO SALAD WITH SUGARED MACADAMIAS

INGREDIENTS

• 600g baby coliban (chat) potatoes, unpeeled

• 3 bunches asparagus, trimmed, halved lengthways

• 200g pkt podded frozen edamame

• 1 egg white

• 145g (1 cup) macadamias

• 2 tablespoons brown sugar

• 4 radishes, thinly sliced

• 1 lemon, rind cut into thin strips

• Olive oil, to drizzle

CREAMY YOGHURT AND HERB DRESSING

• 90g (1/3 cup) thick Greek-style yoghurt

• 1 avocado, coarsely chopped

• 1/2 cup fresh continental parsley leaves

• 2 tablespoons chopped fresh chives

• 1 tablespoon chopped fresh dill • 1 garlic clove, crushed

• 2 tablespoons fresh lemon juice

METHOD

1 Place the potatoes in a large saucepan and cover well with cold water. Bring to boil. Cook for 10-15 minutes or until just tender but still holding shape. Drain and set aside to cool completely then cut into 1cm-thick slices.

2 Cook the asparagus and edamame in a saucepan of boiling water for 3 minutes or until bright green and tender crisp. Drain. Plunge into iced water to stop cooking process.

3 Meanwhile, preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Place the egg white in a bowl. Use

SERVES 8. PREP 20 MINS. COOK 20 MINS

a fork to whisk until frothy. Add the macadamias and sugar. Toss until well combined. Use fork to transfer macadamias to prepared tray, draining off excess egg white. Bake for 8-10 minutes or until golden.

4 To make dressing, place yoghurt, avocado, parsley, chive, dill and garlic in a food processor. Process until smooth. Add lemon juice. Season. Process until well combined.

5 Spread dressing over base of a serving platter. Top with potatoes, asparagus, edamame, radish, zest and macadamias. Drizzle over oil and season to serve.