Potato Salad with Spiced Yoghurt Dressing
Potato Salad contains a good amount of prebiotics (fibre) from a variety of sources for good gut health and monounsaturated and polyunsaturated or “good” fats for a healthy heart!
A perfect meal for recovery from pole or aerials as it contains high amounts of carbohydrate and protein: the macronutrients (“macros”) needed to refuel muscle glycogen stores and to repair muscle.
• 700 g baby potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon whole cumin seeds
• 2 cans of lentils, drained and rinsed
• 1/4 red onion, finely sliced
• Handful coriander leaves, torn
• 4 handfuls of baby spinach leaves
• ½ cup plain unsweetened yoghurt (eg. plain low-fat Greek yoghurt or plain unsweetened soy yoghurt for a dairy-free alternative)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons lemon juice
• 1/2 teaspoon curry powder
• 2 cloves garlic, crushed
• Salt to taste
1. Preheat oven to 200°
2. Cut any larger potatoes so that they are all similar in size.
3. Place onto an oven tray, drizzle with olive oil, scatter over cumin seeds and season with salt and pepper.
4. Roast 30-35 minutes – turning once or twice – or until golden brown and tender.
5. Remove from the oven and set aside to cool slightly.
6. Combine all the curried yoghurt dressing ingredients in a small bowl and mix well.
7. Toss lentils, red onion, coriander, spinach and dressing through cooked potatoes.
By Stella Boyd-Ford
Make a perfect after class meal full of good carbs.