Ingredients
For the potato salad
- Pack of all plants Spinach & Tofu Goujons
- 250g baby potatoes, bigger ones halved, smaller ones left whole
For the salad dressing
- Handful of dill, roughly chopped
- Handful of parsley, roughly chopped
- 4 tablespoons finely chopped chives
- 1⁄2 shallot, finely diced
- 3 tablespoons olive oil
- 1 tablespoon wholegrain mustard
- 1 clove garlic, grated
- 1 tablespoon red wine vinegar
- 1 teaspoon agave
- Salt & pepper to taste
For the green tartar sauce
- 150g silken tofu
- Juice of 1⁄2 lemon
- 1 clove garlic
- 1 tablespoon olive oil
- 1 dill pickle, finely diced
- 1 tablespoon capers
- Salt & pepper to taste
Method
- Put the potatoes in salted cold water and cook for 15 minutes until fork tender.
- While the potatoes are cooking, make the green tartar base by adding all the ingredients to a blender/food processor until smooth. Transfer to a container and add the diced pickles.
- Cook the Tofu Goujons in an air fryer for 8 minutes.
- When the potatoes are ready, drain and transfer to them a bowl and crush gently with a fork. In a separate bowl, mix all the dressing ingredients together and then fold the potatoes through the dressing.
- Plate up by spooning a base of the green tartar sauce to a plate, topping with the potato salad and the Tofu Goujons.
