Vegetable Salad with Miso Almond Sauce

Serves 2-4, with leftover sauce



450g potatoes (chat, baby)

½ cup almond butter

2 tsp miso paste, or adjusted to taste 

2 tsp finely grated ginger 

1 tsp finely grated turmeric (or ½ tsp turmeric powder)

2 tbsp lemon juice

3 tbsp water (+ more if needed)

Plenty of ground black pepper

300g green beans, trimmed

200g broccolini cut into slender pieces

130g asparagus, trimmed

Sea salt flakes, to taste



  1. Steam your potatoes whole in a covered steamer over boiling water for 10-15 minutes till cooked through.

  2. Meanwhile make the sauce by combining all the ingredients from almond butter to black pepper in a small bowl, stirring until combined. Add more water if you find the sauce is too thick (this will depend on your almond butter). Taste and adjust miso and seasoning if desired and set aside.

  3. When the potatoes are almost done, add the green beans to the steamer and cook for 1 minute. Add the broccoli and cook for a further 2 minutes. Finally add the snow peas and steam for 30 seconds to 1 minute until bright green. The idea is that the greens will still retain a bit of their bite. Remove from heat and transfer the vegetables to a platter.

  4. Press the back of the potatoes with a spoon to crush them slightly. Scatter the potatoes on platter with the vegetables. Sprinkle with sea salt and drizzle with the miso almond sauce. Serve as a side dish or enjoy on its own.


    Tootie x