Summer is fading fast, but I couldn’t resist this potato salad full of seasonal delights like squash and hazelnuts. Always a classic growing up, potatoes wrapped in mayo, with chives from the garden was served cold with salad.
500g squash, chopped, 1”pieces
80g hazelnuts
2 large sweet potatoes, chopped, 1”pieces
200g greens (e.g. spinach)
200g couscous
can of beans (you choose!)
handful of chives
lots of mayo
Roast the squash and hazelnuts drizzled in syrup and oil at 200 degrees (gas mark 7) for 40 minutes. While they are cooking chop the potatoes and boil in a saucepan for 20 minutes. In a separate pan, boil the greens. Prepare the couscous in line with instructions. Drain the beans. Once cooked, put the ingredients into a big bowl. Roughly eight dollops of mayo should give everything a nice smattering. Snip the chives with scissors into 1cm pieces directly into the bowl. Mix together thoroughly.
Sarasvati Flow 