Fall
Oriental Purple Potato Salad with Baked Pumpkin + Pomegranate Vinaigrette
- Serves 2
Author Notes
I love it to spend time on farmer's markets on Saturdays or on any other random weekly market day. That atmosphere, it's so special. Customers and producers come together, talk. The market place is such a vibrant place, some people are busy, some people just stroll around but all have in common that they're enjoying their time.
Also I like discovering new vegetables, herbs, fruits. Each season is different and comes across with different produce. Well, last Saturday we walked between stands, collected vegetables and filled our jute bags, among others, with purple potatoes, hokkaido squash, fresh lamb's lettuce and a pretty good-looking pomegranate.
Back home, we collected some hazelnuts that haven fallen down a tree in front of our home and this is how that warm "purple potato salad" came to life. —Lisa S.
Ingredients
- oriental warm purple potato salad with baked hokkaido squash, avocado & hazelnuts
-
5-6
medium purple potatoes, washed, peeled + cut into quarters
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1
small hokkaido pumpkin, washed, halved, deseeded + cut into wedges
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3 tablespoons
olive oil
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1 teaspoon
ground cumin
-
1 teaspoon
thyme leaves (fresh or dried)
-
a pinches
of cayenne pepper
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sea salt + freshly ground black pepper to taste
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3 handfuls
of of lamb's lettuce (mache)
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1
avocado, cut into thin slices + drizzled with a squeeze of lemon juice
-
40 grams
hazelnuts, coarsely chopped + toasted
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pomegranate dressing (recipe below) + pomegranate seeds
- pomegranate, balsam & argan oil dressing
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3 tablespoons
pomegranate juice, roughly one small pomegranate
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1-2 teaspoons
sweet apple balsam vinegar
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1 tablespoon
apple juice (optional)
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4 tablespoons
argan oil (or olive oil)
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1-2 teaspoons
honey or agave syrup
-
a pinches
salt and freshly ground black pepper
Directions
- oriental warm purple potato salad with baked hokkaido squash, avocado & hazelnuts
- preheat the oven to 225°C. place potato quarter onto a baking tray lined with baking paper, drizzle with 2 tbsp. olive oil and season with cumin, thyme, cayenne, sea salt + freshly ground black pepper. mix well with both hands, then place into the oven and roast until tender, for about 35-40 minutes .
- remove after 15 minutes, add pumpkin wedges, drizzle with another tbsp. olive oil, mix well, so that the potatoes are turned once and the pumpkin wedges are well coated with oil and seasonings, and then roast everything for further 20-25 minutes. you also can turn the mix once more 10 minutes before removal. remove from the oven until everything is crispy and tender.
- in a large bowl, add the lamb's lettuce (mache) and toss with the dressing. start with a third of the dressing. set aside the rest for serving.
- arrange the salad on the bottom of the plates, then add potato quarters, pumpkin wedges and avocado. place avocado on the edge of the plates. sprinkle with hazelnut crunch and a few pomegranate seeds for garnish. drizzle with another third of the pomegranate dressing and adjust to personal taste.
- pomegranate, balsam & argan oil dressing
- remove the seeds from the pomegranate. set aside a few seeds for garnish (I forgot it!)
- grind the rest of pomegranate seeds with a tbsp. water in a food processor for about 5 seconds.
- take a small sized bowl, strain pulp through sieve and extract juice. press pulp using a spoon to extract more juice.in a weck jar, or any jar with a well fitting lid, add the pomegranate juice and the rest of the dressing ingredients and shake.
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