Miso Roasted Potatoes with Pea, Tahini and Herbs

Serves 6 - 8

Miso is such a handy ingredient I always make sure it's in the fridge. Try the potatoes on their own as a side or the pea tahini also makes a great dip or accompaniment to fish or lamb.

Photo: Bronwyn Kan

Ingredients

Potatoes

• 6 medium potatoes, chopped with skins left on
• ½ cup (150g) miso paste
• ½ cup (125ml) water
• 3 Tbsp olive oil

Pea Tahini Dressing

• 4 cups (500)g peas (set aside 2 cups for tossing whole with potatoes)
• ½ cup (150g) hulled tahini
• ½ cup (125ml) water
• ¼ cup (60ml) lemon juice
• 2 tsp salt
• To serve
• 6 cloves garlic, sliced thinly
• 1/4 cup (60ml) olive oil
• 1 tsp chilli flakes
• 1 cup (100g) fresh herbs (such as coriander, basil or mustard leaf)
• 2 Tbsp poppy seeds

Preheat oven to 200°C and line a baking tray with baking paper.

Mix miso, water and oil to make a paste. Toss potatoes in this paste making sure they are all evenly coated.

Place on the lined baking tray and roast in the oven for 20-30 minutes or until tender. This step can be done ahead of time if you wish.

While the potatoes are roasting, make the pea tahini by placing all the ingredients in a bowl and use a hand blender to mix until smooth, or any blender alternatively.

In a small saucepan, combine garlic and oil and cook on a medium heat until it starts to turn golden brown. Pour this over the potatoes and add in the 2 cups of remaining peas and chilli flakes. Lightly toss so the garlic oil has dressed everything and season with salt.

In a large serving bowl, layer the potatoes first, drizzle some pea tahini, herbs then poppy seeds. This salad is best served at room temperature for maximum flavour.