Perfect for summer lunch or dinner
together with a green salad or grilled vegetables.
For the salad
8 big potatoes
10 cm leek
Fresh herbs (in this recipe, I use
thyme)
For the dressing
100ml tahini
200ml coconut milk
1 clove garlic
1tbsp rice vinegar
2 tbsp olive oil
1 tsp tamari
soy
Sea salt
Pepper
Boil the potatoes and let them cool completely.
In a bowl, add all the ingredients for the dressing and mix together with a
hand blender. Cut the potatoes in medium sized chunks, finely slice the leek and
chop up the herbs, lastly, add everything to the dressing. Blend everything
together carefully, but thoroughly. Eat immediately, or let cool in the fridge
for a couple of hours before serving!
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