• Prep: 15 minutes

  •

    Cook: 30 minutes

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    Difficult: Easy

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    Serves: 2 people

Ingredients

Salad
• 500 g potatoes
• 1 pack Dreamfarm plant-based Stracciatella
• A few small gherkins, sliced
• 2 tbsp capers, drained
• A handful of rocket (rucola) or other greens
• 1 red onion, thinly sliced
• 3 tbsp chives, finely chopped
• 2 tbsp olive oil
• 1 tsp salt

Dressing
• 50 g coconut yogurt
• 1 tsp mustard
• 25 g tahini
• 1 garlic clove, minced
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 3 tbsp fresh dill, roughly chopped
• Salt and pepper to taste

Preparation

  1. Boil the potatoes in salted water for about 15 minutes, or until tender.
  2. While the potatoes cook, brush a baking tray with olive oil and preheat the oven to 218 °C (425 °F).
  3. Drain the potatoes and place them on the prepared tray. Using the back of a measuring cup, gently press each potato to flatten it.
  4. Drizzle with olive oil and sprinkle with salt. Roast for 25–30 minutes, until golden and crispy around the edges.
  5. Meanwhile, prepare the dressing: in a small bowl, whisk together all the dressing ingredients until smooth.

Assembly

On a large serving plate, layer the greens, roasted smashed potatoes, gherkins, capers, and red onion. Add generous spoonfuls of Dreamfarm Stracciatella, drizzle with the dressing, and finish with chopped chives.