Waitrose and Partners
Sticky potato & pepper salad

Sticky potato & pepper salad

This salad makes for a perfect plant-based centre piece. The tofu makes a sublime creamy dressing without any dairy in sight! Make the sticky chilli jam roasted veg and dressing ahead to throw together after work. 

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Gluten freeVeganVegetarianHealthyHigh fibre2 of your 5 a day8 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook50 mins
  • Total time55 mins

Ingredients

  • 1 red onion, finely sliced
  • 2 tbsp sherry vinegar
  • 750g pack baby new potatoes
  • 1 pack/s mixed peppers, cut into chunks
  • 1 tbsp olive oil
  • 2 tbsp Tracklements Fresh Chilli Jam
  • 570g jar Bold Bean Co Queen Black Beans, drained and rinsed
  • 20g pack dill, leaves picked

For the dressing

  • 300g pack Clearspring Organic Tofu
  • 1½ tbsp Marmite
  • 1 clove garlic, finely chopped
  • 1 tbsp wholegrain mustard
  • ½ orange, scrubbed, juice and zest
  • 1 tbsp sherry vinegar
  • 1 tbsp heaped tbsp capers, chopped

Method

  1. Preheat the oven to 200ºC, gas mark 6. Put the onion into a bowl and pour over 2 tbsp sherry vinegar. Press the onion into the vinegar and set aside.

  2. Tip the baby potatoes and peppers into a roasting tin, toss with the oil, then season and roast for 45 minutes until both are golden and tender. Stir through the chilli jam and return to the oven for 5 minutes, until looking sticky

  3. Meanwhile, make the dressing. Put the tofu, Marmite, garlic, mustard, orange juice and zest and vinegar into the bowl of a small food processor, then whizz until smooth. Tip into a bowl, stir in the capers, then season.

  4. To assemble the salad, layer the roasted vegetables, black beans, dill and pickled onions and drizzle over some dressing. Serve with the remaining dressing on the side.

Cook’s tip

This recipe makes more dressing than you need, but can be kept covered in the fridge for up to 3 days. Delicious for dipping and slaws.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,524kJ/ 362kcals

Fat

5.1g

Saturated Fat

0.7g

Carbohydrates

55.3g

Sugars

16.8g

Fibre

15.5g

Protein

15.9g

Salt

0.9g

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