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Bombay Potato Salad
Ingredients
1.5 kg
salad potatoes
to taste
extra virgin olive oil
1 teaspoon
cumin seeds
1 tablespoon
turmeric
1
red onion
1
lemon
2 tablespoons
mixed seeds, such as pumpkin and poppy
1 bunch
mixed fresh herbs, such as parsley, mint and coriander
1 large handful
fresh peas
Instructions
1
Bring a large pan of salted water to the boil.
2
Leaving the skins on, halve any larger potatoes, then place them all in the water and parboil for 8 to 10 minutes.
3
Drain, steam dry, then transfer to a roasting tray.
4
Crush slightly with a fork, drizzle with oil, then sprinkle over the cumin seeds and turmeric.
5
Season, toss to coat, and roast in the oven for 20 to 25 minutes, or until golden and crisp.
6
Peel, finely slice and place the onion in a shallow bowl, squeeze over the lemon juice and leave to soak.
7
Toast the seeds in a dry pan and set aside.
8
Pick and finely chop the herb leaves.
9
When the potatoes are ready, leave to cool a little, then transfer to a serving bowl.
10
Add the onions, herbs, peas and a drizzle of oil.
11
Toss to coat, then serve sprinkled with the toasted seeds.
Notes
Nutrition Facts
(per serving)
Calories:
170 calories
Servings:
6 servings
Carbohydrates:
25 g
Fat:
7 g
Fiber:
3 g
Protein:
5 g
Sugar:
2 g
Meal Effort
Preparation:
37 minutes
Cook:
25 minutes
Total:
1 hrs 2 mins