So an English summer isn’t always the time for fresh cold salads, as it can turn pretty cold over night! Potato salads are my favourite, and you can have them straight away while the potatoes are still warm, or enjoy later as a cold salad.
Ingredients (Serves 4-6)
For the salad
- 3 large sweet potatoes
- 2 avocados
- 1 bunch of spring onions
- 100g of spelt grain
- 50g of sunflower seeds
- 2/3 tablespoons of melted coconut oil for the potatoes
For the dressing
- 1 garlic clove, finely chopped
- 3 tablespoons of olive oil
- 1 tablespoon of apple cider vinegar
- 2 tablespoon of honey or maple syrup
- 1 tablespoon of water
- 2 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 heaped tablespoons of unsweetend coconut yoghurt (Optional)
Start by rinsing the spelt grains under cold water, and then add them to a saucepan. To cook spelt you should use 1 part spelt and 3 parts water, so measuring 100g of spelt in a measuring jug or mug might be helpful. Place the saucepan over the heat, add a couple of pinches of salt, bring to the boil and then simmer on a low heat for 45-50 minutes. Drain away any remaining water and leave to one side to cool.
While the spelt is cooking you can work on the potatoes. Preheat your oven to gas 6 and chop the potatoes into medium sized wedges. Coat the potatoes in the melted coconut oil and season with salt and pepper. Lay out on a baking tray and cook in the center for the oven for 40 minutes, giving the potatoes a quick stir after 20 minutes. When done, leave to one side to cool.
Once everything has cooked, mix together all of the ingredients for the salad dressing. The coconut yogurt is not essential, but if you like a more creamy dressing, then go for it. Peel and de-seed the avocados and chop into small chunks. Slice the spring onions diagonally.
Now you have everything ready, in a large bowl mix the avocados, spring onions and spelt grains. Pour in the salad dressing, leaving behind about 2 tablespoons of dressing, and toss everything together. Finally, carefully fold in the sweet potatoes, making sure not to break them apart. Drizzle the remaining dressing over the top of the salad and serve up. Enjoy!