Tahini, Pomegranate, and Coriander Cornish New Potato Salad

Tahini, Pomegranate, and Coriander Cornish New Potato Salad

This no mayonnaise potato salad with tahini and pomegranate seeds is a great change from standard recipes. Studded with jewels of pomegranate seeds, it both looks and tastes fresh and summery. Perfect for your summer BBQs and potlucks.

Course: Salad

Cuisine: Middle Eastern, Vegan, Vegetarian

Servings: 4 people

Calories: 131 kcal

Author: Helen Best-Shaw

Ingredients

500 g Cornish New potatoes , washed and lightly scrubbed to remove some of the skin.

For the sauce

• 1 tbs tahini
• ½ lemon – juiced and zested
• 1 dsp olive oil
• 1 tsp soy sauce
• 1 tbs water (or more if needed)
• 1 small bunch coriander
• 2 tbs pomegranate seeds

Instructions

1.       Steam or gently simmer the potatoes for about 20 minutes until cooked. Drain and allow to cool.

2.       Whisk the tahini, lemon juice and olive oil together in a mixing bowl. Add the soy sauce and drizzle in some of the water. Mix, and add more water until the sauce is the consistency of single cream. Season to taste with salt and pepper.

3.       Finely chop the coriander, reserving some of the leaves for garnishing, and stir into the sauce with the lemon zest.

4.       Once the potatoes have cooled cut into 1cm thick slices, and gently fold a few at a time into the sauce until they are coated.

5.       Serve the potatoes on a bed of salad leaves, scatter the reserved coriander leaves and pomegranate seeds over.

source https://fussfreeflavours.com

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