| ► Makes 1 Large or 2 Small Portions | |
| 7oz (200g) new potatoes sea salt
½ small cauliflower ½ small eggplant 1 small garlic clove 1 red chile 1¾oz (50g) cashew nuts 2 sprigs of cilantro 1½ tbsp canola oil ½ cup (120ml) coconut milk pinch of freshly ground black pepper pinch of ground cumin pinch of ground cinnamon pinch of ground allspice |
Scrub the potatoes and cook them with the skins on in salted water for 20–25 minutes. Drain, allow them to cool slightly, then peel and cut into thick slices.
Meanwhile, split the cauliflower into florets. Cut off the eggplant stalk and cut into cubes. Peel and finely chop the garlic. Slice the chile in half lengthwise, remove the seeds, then chop finely. Toast the cashews in a dry pan until golden brown, let cool, then chop roughly. Pick the leaves from the cilantro stalks and chop finely.
Heat the oil in a large high-sided pan and sauté the garlic over medium heat. Add the cauliflower, eggplant, and chile and continue to cook until the vegetables are al dente. Add the coconut milk and season with salt, pepper, cumin, cinnamon, and allspice. Fold in the potatoes and transfer the mixture to a bowl. Scatter cashews and cilantro over the salad and let cool completely. |
ASIAN CAULIFLOWER & POTATO SALAD
