Grilled Kipfler potato salad

COOK’S NOTE If you’re not feeling fussy, just toss all ingredients in a bowl with dressing and pile on theplatter.

Health notes Gut healthy dressing with Kefir Salad 6 Kipfler potato, par boiled skin on 2 tbsp olive oil 1 Lebanese cucumber, halved, seeds removed and sliced on an angle Handful fresh mint leaves picked, washed and drained ½ cup frozen peas, thawed 1 baby Cos, leaves separated, washed and dried 10 snow peas, topped and sliced 5mm on a sharp angle 2 sticks celery sliced 5mm on a sharp angle Handful of celery leaves from the center of the bunch 3 radish, sliced into 2mm rounds

Dressing (1.5 cups approx) ½ large avo ¾ cup plain kefir 1 small clove garlic ½ cup nutritional yeast 2 tbsp olive oil 2 tbsp chopped parsley 4 tbsp lemon juice Season to taste Method 1. Parboil the Kipfler potatoes, leaving the skin on. (About 10–15 minutes) 2. Remove them to a board when a fork will push into the potatoes with a little pressure. 3. Once cool enough to handle, slice potatoes lengthwise through the center then place in a bowl with the olive oil. BBQ on high and grill the potatoes for around 5 minutes, or until they develop lovely charr marks, then turn and give them a couple of minutes on the other side before removing them to a plate to cool. potatoes onto a platter with all the other ingredients in an aesthetically pleasing way. Added nutrient punch from Nutritional Yeast www.superfoodly.com/ what-is-nutritionalyeast and leafy greens. Kipfler low GI Lower GI than many of the high starch varieties. What that means is that it won't raise your blood sugar levels too quickly and is therefore a better potato for people

Grilled Kipfler potato, cucumber, mint and cos salad with avocado and kefir dressing

Serves | 4 (as a main), 6–8 (as a side)

Ingredients

4. Toss to coat. 5. Heat a griddle or your

6. Once cooled layer the

with diabetes. 7. Drizzle liberally with the dressing and finish with a little fresh mint.

8. To make the dressing, place all ingredients in a blender and process until smooth.

Add a little water to thin the dressing if you wish.

Tweak the lemon juice and yeast to suit your taste.

Refrigerate until ready to use. 9. Should last three days in a sealed jar or plastic container in the refrigerator.

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