Pickled shallot curry potato salad



Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty  0


Curry roasted vegetables

  • 2 cups cauliflower florets
  • 1 1/2 cups sliced potatoes
  • 1 tsp curry powder
  • 1/2 tsp fennel seeds
  • 1/2 tsp garlic powder
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste
  • Olive oil

Pickled shallots

  • 1 cup sliced shallots 
  • 1 cup pickle juice
  • 1/4 cup red wine vinegar or apple cider vinegar
  • 1-2 tbsp sugar
  • 1 tsp mustard seeds
  • pinch of salt

Cream cheese hummus

  • 1 cup hummus
  • 1/3 cups cream cheese

To serve:

  • Cooked Black rice (crisp up in the oven for 8-10 minutes) sub with basmati or quinoa
  • Pomegranate seeds
  • Chopped mint
  • Toasted black sesame seeds
  • Toasted pine nuts

Chutney dressing:

  • 1/3 cup smooth apricot chutney or onion marmalade
  • 1-2 tbsp honey
  • 1-2 tbsp apple cider vinegar
  • 1/4 cup full cream milk or coconut milk
  • Pinch of salt


  1. Add the cauliflower and diced potato rounds to a parchment paper-lined tray.
  2. Add a generous drizzle of olive oil, spices, nutritional yeast and mix well. Bake for 18-20 minutes at degrees Celsius.
  3. For the pickled shallots: heat the pickle juice and the rest of the ingredients until the sugar is dissolved, add the shallots to the hot pickle brine, and let it sit to pickle in a glass jar.
  4. Mix the hummus and cream cheese, add to a plate, then the toasted black rice, roasted curry vegetables, pomegranate seeds, chopped mint, pickled shallots, sesame seeds, and pine nuts.
    4. Mix the chutney dressing add on to the salad and enjoy!