RECIPES
Potato Salad
4 large potatoes
½ small butternut pumpkin or sweet potato
½ red capsicum – finely sliced
½ yellow capsicum – finely sliced
1 small packet frozen edamame or 1 cup of frozen peas
1 small carrot – finely sliced
1 can black beans – washed and drained
1 bunch fresh coriander – finely chopped
½ bunch fresh parsley – finely chopped
½ fresh pomegranate – optional – seeds only
Balsamic vinegar or glaze – to serve
Spice Mix
Garlic powder
Coriander powder
Cumin Powder
Chipotle spice – optional
Wash and peel the spuds, cut into quarters
Peel pumpkin and or sweet spuds
Sprinkle spuds and pumpkin with a little of all the spices.
Into an air fryer or the oven, place the pumpkin and spuds, cook until soft.
Whilst cooking, pour boiling water over the peas/edemame – drain when unfrozen.
When cooked, place into a serving bowel and add all other ingredients. Top with pomegranate
Serve using your favourite balsamic vinegar
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