Looking for some lunch inspiration? Or a new side salad to serve with dinner? Try this spicy vegan take on potato salad from David Bez’s cookbook Salad Love (Quadrille; $29.95).
Roasted potatoes, cherry tomatoes and chilli salad
For the salad, assemble:
100 g halved and pre-steamed new potatoes, tossed with olive oil and finely chopped parsley
200 g cherry tomatoes, halved
1 small red onion, thinly sliced
Handful of capers
1 small chilli, thinly sliced
For the dressing, mix:
1 tbsp extra virgin olive oil
1 tsp cider vinegar
pinch of salt and pepper
TIP: For a pescatarian alternative try tinned tuna, sardines or anchovies and some parsley.