Today seemed like a good day for salads and chips, since my veg box had loads of great greens and some friendly root veg. So, here is kale chips, quinoa kale salad with carrot miso ginger dressing, and potato and green bean salad. It is my usual kale chips recipe (which I’ve posted), because I’m addicted to it. I steamed the curly kale for the salad and added it to some ready-made quinoa. The carrot ginger dressing is from the tried and true Mark Bittman: https://www.epicurious.com/recipes/member/views/carrot-miso-dressing-mark-bittman-58f0c0b64aa0a14da5b90f1e This dressing is so nice, really you don’t need anything else besides steamed kale and quinoa.

The potato and green bean salad in the photo is a play on the amazing Meera Sodha’s coconut potatoes using what I had in my kitchen and veg box, and recipe below is for the photo I posted. The original recipe (which is truly amazing and I make it a lot) is here: https://www.sainsburysmagazine.co.uk/recipes/sides/coconut-potatoes

Ingredients

• 1kg potatoes
• as many green beans as you want or have
• 2 tbsp canola/vegetable/rapeseed oil
• 1 tsp black mustard seeds
• 1 tsp cumin
• 1 large onion, diced
• 3⁄4 tsp fine sea salt or whatever salt you have
• 1 x 400ml tin coconut milk, stirred well

Method

• Cube potatoes and simmer the potatoes in a pan of well-salted water for 15 minutes or until tender.
• Cut beans and steam until bright green but still crisp.
• In a large frying pan (because you will be putting all the veg in it eventually), heat the oil over a medium heat until hot. Add the mustard seeds and cumin. When they start to sizzle and pop, add onions and salt. Cook until the onions turn golden brown (8-10 minutes).
• Add the cooked potatoes and beans, turn up the heat to high, and fry for 4-5 minutes until they brown a little, stirring a couple of times.
• Add the coconut milk and keep stirring until it evaporates to a form a nice sticky glaze.