Hot Asian Potato Broccoli Salad

[mific]

Roasting the potatoes makes this especially tasty. You can roast the broccoli as well, but I find it too easy to burn it. if you roast it, add it to the potatoes halfway through the cook time. 

Makes 4 servings.

Ingredients

the Potatoes:
8 medium sized firm potatoes, e.g. red ones, cut in small wedges
2 Tbsp olive oil
Salt & black pepper to taste

Other veggies: 1 small-med head broccoli in chunky florets
1-2 spring onions (green onions) sliced small
a handful of chopped fresh coriander (cilantro) (optional)

the Dressing:
1 tsp grated ginger
1 tsp minced garlic
2-3 tablespoons rice wine vinegar to taste
2 tablespoons olive oil
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1-2 tsp minced fresh chilli pepper, to taste - or sub with chilli crisp
1 tablespoon maple syrup or sugar/sweetener (optional)

Directions

Preheat oven to 400F/180C.

Cut each potato in small chunks or wedges. Place on baking sheet and toss with the olive oil. Season with salt and pepper. Roast for 15 minutes, then shake the pan to move the potatoes around a bit. Roast an additional 15-20 minutes until done.

While the potatoes are cooking: chop the other veggies and cook the broccoli by steaming or microwaving until it’s lightly done and bright green. In a lidded container, mix together the dressing ingredients then shake. When the potatoes are done, toss with the broccoli and dressing, garnish with the chopped green onion (+/- coriander), and serve immediately.