PUNCHY POTATO SALAD
I know potato salad seems a tad retro, but cooked and cooled potatoes are one of the best sources of resistant starch, which helps bacteria to produce substances that support the health of the gut. This salad also contains probiotic gherkin. Brilliant on its own, or with some slices of unpasteurised halloumi mixed in.
SERVES: 2 to 3 PREPARATION TIME: 30 minutes, plus soaking and drying time
COOKING TIME: 15 minutes 1 tbsp pumpkin seeds
1 tbsp sunflower seeds
225g baby new potatoes
3 large unpasteurised gherkins Handful of two types of fresh herb (chervil, mint, parsley and dill) Generous handful of rocket 1 tbsp shelled hemp seeds 1 tbsp tahini
Juice of 1/2 lemon
1 The day before: activate the seeds by soaking them in filtered water with a teaspoon of mineral-rich salt for eight hours, then dry out in a 50ºc oven for five to 10 hours. This helps make them more nutritious. Or, you can buy ready-activated seeds. Steam the potatoes, leave to cool, and refrigerate overnight.
2 Finely slice the gherkins, chop the herbs and add to a bowl, along with the potatoes. Add the rocket, pumpkin, sunflower and hemp seeds.
3 In a small bowl, mix the tahini with the lemon juice, a pinch of mineralrich salt and a little filtered water to thin to a creamy consistency. Add this to the bowl with the salad and combine together thoroughly. e
To hear Eve talking about eating for a healthy gut, and demonstrate how easy it is to make sauerkraut and kefir, join us for Smart Women Week. When? 9.45am-12.30pm, 30th September Where? Asia House, 63 New Cavendish St, Marylebone, London W1G 7LP...