Vegan Trio Potato Salad with Cashew Aioli

Begin this recipe 1 day ahead

SERVES 6–8 AS A SIDE

PREP 15 MINS, PLUS SOAKING TIME COOKING 30 MINS

750 g Oakley’s Baby Trio of Gourmets ½ bunch parsley, finely chopped

1 eschalot, finely chopped

juice of 1 lemon

1/3 cup extra virgin olive oil, plus

extra to drizzle

2 tbsp finely chopped capers, plus 1

tbsp brining liquid

dill sprigs and snow pea shoots

to serve

CASHEW AIOLI

1½ cups (200 g) raw cashews, soaked

overnight in water

½ cup (125 ml) oil (I used a mixture

of olive and veg oil)

2 garlic cloves

1½ tbsp Dijon mustard

1½ tbsp apple cider vinegar

VEGAN CHICKEN SALT

2 tbsp iodised salt

1½ tbsp mixed seeds, I used black

and white sesame seeds, fennel

seeds and caraway

1 tbsp garlic powder

1 tbsp onion powder

2 tsp brown sugar

To make the vegan chicken salt, combine all ingredients in a microwavesafe container and microwave on high in 30 second bursts, stirring in between, for 2 minutes or until darkened slightly and aromatic.

Place 2 tbsp of the chicken salt in a saucepan with potatoes. Cover with cold water and bring to the boil then cook for a further 15 minutes or until potatoes are just cooked through. Strain and transfer to a tray to cool completely – this can be done the day before.

Meanwhile for the cashew aioli, place soaked and drained cashews, oil, garlic, mustard and vinegar in a blender or small food processor and whiz until finely chopped and paste-like. Add ½ a cup of water and whiz once more until smooth and thick. Add more water as you go until it reaches your desired looseness. I like mine quite thick. To serve combine parsley, eschalot, juice, oil, capers and caper liquid in a bowl. Slice potatoes into thick pieces and add to bowl. Season with prepared salt to taste. Schmear serving dish with aioli, and top with potatoes.

Finish with snow pea shoots and dill and serve drizzled with oil and with extra chicken salt alongside.

SERVES 4 PREP 15 MINS COOKING 25 MINS 600 g Oakley’s Baby Golden

Gourmets, cut into 2 cm pieces 2 cups (500 ml) chicken stock

1 tsp turmeric powder

1 red onion, half thinly sliced, half

finely chopped juice of 1 lemon

1 long green chilli, thinly sliced 1 tbsp vegetable oil

2 tsp mustard seeds

2 tbsp tandoori paste

400 g lamb mince

½ cup (125 g) Greek-style yoghurt 2 tsp coriander chutney (found at Indian grocers, sub with chopped coriander)

5 baby cucumbers, thinly sliced

coriander leaves and papadums

to serve

Place potatoes, stock and turmeric in a microwave-safe bowl. Cover and cook on high for 6–8 minutes or until potatoes are just tender.

Meanwhile, massage sliced onion and a pinch of salt in a bowl. Add lemon juice and chilli and stand to pickle.

Heat oil in a deep-sided frypan. Add reserved finely chopped onion and mustard seeds and cook for 1 minute or until softened and beginning to pop. Add tandoori paste and lamb mince and cook, using a wooden spoon to break up, for 3–4 minutes or until mince is browned. Add potatoes and cooking liquid and bring mixture to the boil. Cook, stirring regularly, for 10 minutes or until liquid has been absorbed and mixture is sticking to the bottom of the pan.

Combine yoghurt and coriander chutney in a bowl and season to taste. To serve, transfer potato mixture to a serving dish. Add dollops of coriander yoghurt and scatter with cucumber, coriander leaves, pappadums and pickled onion.