Miso-tamarind roast potato wedges with garden salad recipe

• 500 g (17.6oz) King Edward potatoes
• 4 tbsp miso paste
• 2 tbsp tamarind chutney
• 2 tbsp oil
• 125 g (4.4oz) petit pois
• 8 asparagus spears
• 1 handful Okahijiki
• 6 radishes, thinly sliced or shaved
• 2 baby beetroot, roughly chopped
• 1 ramekin garlic mayonnaise

1. Cut the potatoes into thick wedges and then boil them (skin on) for 7-8 minutes or until barely tender.
2. Drain the potatoes and let them cool and dry completely.
3. In a large bowl mix the potatoes with the miso, tamarind chutney and oil and toss them all until there is even coverage.
4. Roast the potatoes in the oven at 180C for 15-20 minutes, until they are crisp and sticky brown.
5. To make the salad simmer the asparagus, beetroot and peas for approximately 4-5 minutes and then drain them.
6. Plate the salad and the potatoes and serve with garlic mayonnaise, and sliced radishes.

paste, tamarind, oil, petit pois, handful, radishes, baby beetroot, garlic

Taken from www.lovefood.com/guide/recipes/30627/misotamarind-roast-potato-wedges-with-garden-salad-recipe (may not work)