Serves: 4 as a side dish
Prep time: 20 mins
Cooking time: 30 mins
For the miso roasted potatoes:
3 tablespoons Miso paste
1 teaspoon hot harissa paste
2 tablespoon tamari soy sauce
1kg small new potatoes, washed, halved if large
For the watercress and almond pesto:
30g blanched almonds
1 garlic clove, peeled and finely minced
100g fresh watercress, leaves and thin stems finely chopped
2 tablespoons apple cider vinegar
60ml olive oil
4 radishes, finely sliced
Baby watercress leaves to garnish (optional)
Preheat the oven to 180c
Bring a large sauce pan filled with water to a boil over a high heat.
When boiling add the potatoes and par-boil for 10 mins.
Drain and set aside to cool slightly.
Add the almonds to a roasting tray and toast in the preheated oven for 4–6 mins or until golden.
Remove from the oven and set aside to cool.
In a medium sized mixing bowl add the miso, harissa, and tamari, stir to combine.
Add the potatoes and mix coat.
Line a roasting tray with baking paper and add the potatoes.
Roast in the oven for 15-20 mins or until slightly charred and cooked through.
Remove from oven and allow to cool slightly.
Finely chop the toasted almonds and add to a small mixing bowl along with the watercress, white wine vinegar, olive oil and season to taste.
Mix to combine making a pesto style dressing.
To serve place the miso roasted potatoes into a shallow bowl and spoon over the watercress and almond pesto and garnish with shaved radish and extra watercress leaves.