VeganMoFo Day 14
It’s spring time in Australia. I have already had a couple of hot days so far. So hot that I could sit outside under my umbrella in between packing and organising for my Bali trip. By the way, when this recipe is posted, I’ll be on my way.
I have tracked down three vegan places to eat in Ubud and I’m hoping to blog about them while I’m there. Until then, this is my last post from Australia!
Spring Salad with New Potatoes, Banana Chilli and Artichoke Hearts
2 large potatoes, peeled and cubed
1 jar artichoke hearts, drained
5 banana chillies, deseeded and cut into chunks
½ red onion, chopped
Chopped fresh dill, as much as you like
3 tbsp extra virgin olive oil
Juice of ½ lemon
Salt and pepper
• Cook the potatoes and banana chillies in ActiFry.
• Meanwhile, whisk together extra virgin olive oil, lemon juice, salt and pepper. Set aside.
• Place cooked potatoes and banana chillies in a salad bowl with chopped onions and artichoke hearts.
• Add the dill. Drizzle the salad with that dressing you have just made. Stir well and serve.