Miso Roasted Potatoes, Daikon, Lime Yoghurt, Poppy Seeds & Herbs

Miso is such a handy ingredient I always make sure it’s in the fridge. Urban Hippie makes a great one right here in New Zealand.

Try the potatoes just on their own as a side dish, and the yoghurt is awesome on any roasted vegetables. The daikon gives great texture and lightness to this salad, you could replace with radish also. The salad is designed to be served at room temperature so can be done ahead of time if you wish.

½ cup miso

¼ cup water

3 tbsp olive oil

6 medium potatoes (1 per person)

½ daikon peeled and thinly sliced

– you can even just use the peeler

for this to create ribbons

1 cup fresh herbs, leaves and stalks

(I had parsley at the time but

coriander or basil also works)

2 tbsp poppy seeds

Mix the miso, water and oil to make a paste. Chop spuds with skin on and put into the miso mix making sure a nice even amount is all over them.

Place on a lined baking tray and roast 20–30 minutes at 200°C or until tender.

LIME YOGHURT

(Make while your potatoes are roasting.)

1 cup natural unsweetened yoghurt

2 limes (use all the zest, remove pith

and slice very thinly)

2 tsp salt

Place all in a bowl and use whisk to mix.

Time to put this all together!

Layer, starting with the potatoes then lime yoghurt, sliced daikon, herbs and poppy seeds. Always make sure to serve at room temperature for maximum flavour.