Grilled Kipfler, Mint and Cos Salad with Avocado, Kefir Dressing
 | Cooking Time 40 minutes |
 | Serves 4 as main, 6-8 as side |
INGREDIENTS
-
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
- 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
DRESSING (1.5 cups approx)
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
SALAD
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 bowl with the olive oil.
4. Toss to coat.
5. Heat a griddle or your 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.
6. Once cooled layer the potatoes onto a platter with all the other ingredients in an aesthetically pleasing way.
7. Drizzle liberally with the dressing and finish with a little fresh mint.
DRESSING:
1. Place all ingredients in a blender and process until smooth. Add a little water to thin the dressing if you wish. Refrigerate until ready to use.
2. Should last three days in a sealed jar or plastic container in the refrigerator.
TIP: If you're not feeling fussy, just toss all the ingredients into a large bowl with dressing and pile on the platter.