Roasted Potato and Corn Salad in Pumpkin Seed Dressing
This warm and comforting salad mixes roasted potatoes with corn in a flavorful and creamy pumpkin seed dressing!
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Roasted Potato and Corn Salad in Pumpkin Seed Dressing
Course: SaladsCuisine: VeganDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesThis warm and comforting salad mixes roasted potatoes with corn in a flavorful and creamy pumpkin seed dressing!
Ingredients
- For Salad
4 medium-size potatoes
½ tsp salt
¼ tsp ground black pepper
½ tsp red chilli flakes
1 ½ Tbsp olive oil
3-4 garlic cloves, finely chopped
1 small onion, finely chopped
1 ½ cups frozen corn
1 green onion, finely chopped
- For Dressing
4 Tbsp roasted pumpkin seeds
1 small green chilli
2 cm ginger chunk
¼ tsp salt
2 Tbsp lime juice
½ cup fresh orange juice
Directions
- Preheat the oven to 220°C (428°F) for 10 minutes.
- Peel and slice the potatoes, each slice with 1/2 cm thickness.
- Spread the sliced potatoes in a baking tray and add salt, ground black pepper, red chilli flakes and 1 Tbsp olive oil. Mix everything well and bake in the oven for 30 minutes or until the potatoes are brown and crispy. Stop halfway to flip the potatoes.
- While the potatoes are roasting, place a pan on medium heat and add ½ Tbsp olive oil. When the oil is heated, add garlic and onions. Saute them till they turn slightly golden. Then add the frozen corn and mix everything well. Cook on medium heat till the corn is soft and slightly brown.
- Prepare the salad dressing by blending all the ingredients in a blender until smooth. Transfer to a bowl and set it aside.
- Once the potatoes are roasted, remove them from the oven and allow to cool.
- Place the roasted potatoes in a plate, add the cooked corn on top along with some green onions, drizzle the dressing and finally garnish with more green onions. Serve warm, and enjoy!
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