Gut-friendly Crispy Potato Salad

What if I told you that by eating this potato salad, it could help to reduce bloating, cravings, fatigue, and boost your energy? Good news - it will help with all of the above. [Recipe below] 

Fun fact: When you cook and cool potatoes [like I have in this recipe] it acts as a resistant starch a.k.a prebiotic which helps to feed the good gut bugs and support a healthy gut. When our gut is lacking the good bacteria and hosting far too many 'bad' bacteria, this is what can cause bloating, fatigue, skin conditions, and low immune function. 

So - I invite you to whip up this recipe this week for your weekday lunches, serve it with some slow-cooked meat, salmon, boiled eggs, crispy tempeh, or poached chicken. Send this recipe to a friend or family member, who you need some new lunchtime meal prep inspo.

INGREDIENTS

500g potatoes, washed and sliced thinly

120g rocket, washed 

Salt and pepper to season

2 tbsp extra-virgin olive oil

200g cannellini beans, drained and washed

2 tbsp hemp seeds

Dressing

1 lime, juiced

1 handful, chives

1 handful of rocket

1/4 cup apple cider vinegar

1/4 cup extra-virgin olive oil

2 anchovies [optional]

Salt and pepper to season

200g cannellini beans, drained and washed

CREATE

1. Preheat the oven to 180°C and drizzle the olive oil over a large baking tray.

2. Place the sliced potatoes into the baking tray, and season with salt and pepper. Bake for 30-35 minutes or until golden brown and crispy.

3. Add all of the dressing ingredients to a high-powered blender, and blend for approx 30 seconds until combined.

4. Add rocket to a serving bowl and top with cooked potatoes, cannellini beans, hemp seeds and dressing. If you're serving immediately, toss to combine, and if you're meal prepping, store the dressing in a sealed glass container to add before serving. 

Enjoy!