When thinking of a quick meal, I always start with the ingredients. I usually have an ingredient in mind then I plan what I am making as a meal.
I recently did a 20-minute cooking challenge with my friend, Chef Keesha O, you can watch the IGTV here.
I had some roasted potatoes and used them as a base for the recipe.
I roasted the potatoes with a bit of olive oil in a 350-degree oven for 30 minutes, nice and crispy.
I did a take on aloo which is an Indian dish that has potatoes and spices especially turmeric. I toasted yellow mustard seeds in a pan. You will hear the mustard seeds pop and it will release a yummy aroma. I set it aside to use later.
For the recipe, I used blanched asparagus and grape tomatoes.
I used my mortar and pestle and ground the yellow mustard seed.
Recipe for Roasted and Spiced Potato Salad
yellow mustard seeds or dijon mustard (country style)
Anjali's chai masala from Barrel and Burlap (contains turmeric and saffron)
kale chips (homemade) or baby spinach
The beauty of this recipe is you mix all the ingredients in a bowl and enjoy!