Spicy Potato Caesar Salad

Serves 4

• 1 kg Root Zero potatoes, cut into 3cm pieces
• 2 sticks of Celery, finely sliced at an angle
• ½ Cos Lettuce or 1 Little Gem Lettuce, torn into bite sized pieces
• 1 bunch Spring Onions, finely sliced at an angle
• 1 tbsp Chives, chopped
• Salt to taste

• 2 Garlic cloves
• 2 tbsp Capers, drained
• 1 Lemon, zested and juiced
• 2 tsp Tahini
• 1 tbsp Gochujang
• 30g Parmesan, very finely grated
• Salt & Pepper

1. Place the potatoes in a large saucepan and cover with water. Add a tablespoon of salt to the water, cover the pan with a lid and bring to the boil. Cook until tender throughout to the point of a sharp knife, about 22-25 minutes.
2. Meanwhile, tip the celery into a large mixing bowl along with half of the salad leaves.
3. Place the sliced spring onions in a bowl and cover with cold water.
4. To make the dressing, finely chop the garlic and capers together, almost to a paste, before tipping into a medium mixing bowl along with the lemon zest and juice, tahini, gochujang and parmesan. Stir together with a fork, then add 2-4 tablespoons of water, until the dressing has the thickness of natural yoghurt. Taste and season with salt and pepper.
5. Drain the chives.
6. When the potatoes are cooked, and importantly, still warm (as this will help them to soak up the dressing), tip them into the bowl with the celery and salad leaves and pour over the dressing. Toss to coat, then layer on a platter with the remaining salad leaves and spring onions. Scatter over the snipped chives and serve warm, or at room temperature.

Recipe courtesy of Root Zero (www.rootzero.co.uk).