Sesame Miso Potatoes & Chickpeas

Directions

1. 1

   Pre-heat the oven to 200ºC.

2. 2

   Start by preparing the radish salsa. Add the diced radish and onion to a small bowl and cover with the lime juice. Leave to one side.

3. 3

   Scrub the potatoes. Par boil in lightly salted water for 10 mins or until fork tender. Drain well.

4. 4

   Meanwhile, mix together the miso and sesame oil (add a splash of water if needed). Reserve 1/4 of the mix for the chickpeas.

5. 5

   Spread the potatoes over a lined baking tray and pour over the remaining 3/4 of the sesame-miso mix. Shake around until potatoes are well coated. Sprinkle with sesame seeds and chilli flakes.

6. 6

   Roast at 200°C for 20 mins and then shake around. Mix the chickpeas with the remaining sesame miso mixture and add to the tray. Roast everything for a further 10 minutes.

7. 7

   Meanwhile, make the edamame puree. Add all of the ingredients to a blender or food processor and blend until mostly smooth. Season to taste with salt and lime juice if needed.

8. 8

   Add the remaining ingredients for the salsa to the radish and onion and mix well. Season to taste.

9. 9

   Spread the edamame puree over a large plate. Add the potatoes and chickpeas and finish by spooning over the radish salsa. Finish with a drizzle of toasted sesame oil, fresh coriander and sesame seeds. Enjoy!