Healthy Vegan - Coriander Potato, Red Pepper and Corn Salad
I am quite pleased with myself today. I feel like between the two of us, we have accomplished something.
We got up and spent all morning in the garden allotment plot while the summer sun was out for Springtime. D tied back the unruly climbing and trailing rose stems. He also transferred some of the herbs into bigger plots. I cleared a plot today and whilst I was weeding, I found myself actually enjoying the weeding, removing the woven weeds from the soil was quite therapeutic. My body will ache in a couple of days, but that's its way of saying - exercise more. I will share progress later in the week as we intend to spend some more time in the garden allotment plot either later today or tomorrow (providing the heavy rain stays away).
I was also quite pleased to have some left over salad in the fridge (a bit like this one) as I did not want to make something having spent hours in the garden toiling.
This particular Coriander Potato, Red Pepper and Corn Salad was made a while back with what we had in the house having not been out grocery shopping that weekend.
I know some people are not that keen on coriander, my youngest brother being one of them - but I love it. So this Coriander Potato, Red Pepper and Corn Salad appealed to me. The zesty coriander injected flavour into mediocre new potato's from the supermarket, the red pepper gave it crunch and colour and the tinned sweetcorn, burst of sweetness. Once you took a forkful, your mouth is further teased by the popping of mustard seeds. I liked it.
I am sharing this Orzo Pasta Salad with Kahakai Kitchen.
Coriander Potato, Red Pepper and Corn Salad
Serves 4 - 6as an accompaniment
Ingredients
500grams new potatoes, cooked and chopped in half for bite size pieces
1/2 red pepper, chopped into small pieces
2 teaspoons grainy mustard
2 tablespoons good extra virgin olive oil
1 - 2 tablespoons cider vinegar
40grams fresh coriander, minced
Salt and pepper to taste 200grams tinned corn, rinsed
Method
In a bowl, whisk together the mustard, oil, vinegar, coriander and seasoning.
Then gently stir in all the remaining ingredients
Taste and adjust seasoning if necessary.
Tuck in.
We got up and spent all morning in the garden allotment plot while the summer sun was out for Springtime. D tied back the unruly climbing and trailing rose stems. He also transferred some of the herbs into bigger plots. I cleared a plot today and whilst I was weeding, I found myself actually enjoying the weeding, removing the woven weeds from the soil was quite therapeutic. My body will ache in a couple of days, but that's its way of saying - exercise more. I will share progress later in the week as we intend to spend some more time in the garden allotment plot either later today or tomorrow (providing the heavy rain stays away).
I was also quite pleased to have some left over salad in the fridge (a bit like this one) as I did not want to make something having spent hours in the garden toiling.
I know some people are not that keen on coriander, my youngest brother being one of them - but I love it. So this Coriander Potato, Red Pepper and Corn Salad appealed to me. The zesty coriander injected flavour into mediocre new potato's from the supermarket, the red pepper gave it crunch and colour and the tinned sweetcorn, burst of sweetness. Once you took a forkful, your mouth is further teased by the popping of mustard seeds. I liked it.
Coriander Potato, Red Pepper and Corn Salad
Serves 4 - 6as an accompaniment
Ingredients
500grams new potatoes, cooked and chopped in half for bite size pieces
1/2 red pepper, chopped into small pieces
2 teaspoons grainy mustard
2 tablespoons good extra virgin olive oil
1 - 2 tablespoons cider vinegar
40grams fresh coriander, minced
Salt and pepper to taste 200grams tinned corn, rinsed
Method
In a bowl, whisk together the mustard, oil, vinegar, coriander and seasoning.
Then gently stir in all the remaining ingredients
Taste and adjust seasoning if necessary.
Tuck in.
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