Spinach mash and hot Thai dressing

Spinach mash and hot Thai dressing

recipe06

Hot Thai dressing

4 tbsp sesame seed oil
3 tsp palm sugar
8 tbsp light soy sauce
50ml Indian lime juice
1 tbsp fresh watercress chopped
1 tsp black sesame seeds
1½ tsp white sesame seeds
2 tsp seaweed flakes
¼ tsp red chilli powder
1 tbsp watercress leaves
2 tbsp chopped coriander

Spinach mash

750g/1lb 10oz potatoes
85g/3oz spinach
25g/1oz dairy free spread
75ml soya milk
Salt and pepper to taste

Preparation

(For the mash) Peel and chop potatoes into chunks.
(For the dressing) Prepare the watercress and coriander.

Method

(For the mash)
1. Boil potatoes in lightly salted water for about 15 mins or until tender.

2. Add the spinach leaves and cook for 1 min or until wilted.

3. Drain, return to pan and mash with the butter, milk and plenty of seasoning.

(For the dressing)
1. Heat the sesame oil in a frying pan.

2. Add the palm sugar and once dissolved, add soy sauce, lime juice, sesame seeds, seaweed flakes and red chilli powder. Give it a good stir.

3. Finish by adding the watercress and coriander.

Serve the mash onto plates and pour over the dressing.

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