Potato And Chickpea Salad
A sort of indian flavoured potato salad. You can serve it immediately, or allow it to cool to room temp, but don't chill it, it looses flavour i think.
Steps
Preheat oven to 200c.
Place the potatoes in a large saucepan and cover with cold water.
Bring to the boil over a high heat.
Reduce the heat to medium high and cook for 8 minutes , or until just tender.
Drain the potatoes and transfer to a large baking dish.
Sprinkle with the garam masala and chilli powder.
Add the oil and toss to coat.
Arrange the potatoes in a single layer and roast in the preheated oven for 10 minutes or until crisp and golden.
Meanwhile place chickpeas , tomatoes , spinach and onion in a large bowl.
To make the dressing , place the dressing ingredients in a small bowl and whisk together adding a little water if necessary.
Cut the hot potatoes in half and add to the other vegetables.
Season with salt and pepper , and toss to combine.
Divide the salad amongst serving plates , dollop the dressing over each and sprinkle with a little more pepper before serving immediately.
Ingredients
tiny new potatoes, garam masala, chili powder, olive oil, chickpeas, tomatoes, baby spinach leaves, red onion, salt & fresh ground pepper, sour cream, natural yoghurt, fresh lemon rind