Miso potatoes, garlic, kale, sunflower seeds, lime, chilli
FEEDS 4
⅓ cup sunflower seeds4 heaped tbsp miso paste2 tbsp olive oil3 tbsp water6 potatoes, scrubbed, chopped into big wedges8 cloves garlic¼ cup olive oil5 big kale leaves1 whole chilli, finely chopped, or dried flakes2–3 limes, zest and flesh salt
The addition of fresh slices of lime to this salad is what really brings it alive. I go nuts for limes when they are in season. If you are making this when there are none available, lemon will suffice.
Preheat oven to 170˚C fan bake.
Toast the sunflower seeds on a small tray
