Plant Based Pot Salad

Serves 6:


3 x large potatoes cut into cubes

2 x small butternut pumpkins cut into small cubes

2 x handfuls of fresh parsley finely chopped

2 x celery stalks finely chopped

1/4 red onion finely chopped

Handful fresh dill finely chopped

Edible flower petals

Salt and pepper

Extra virgin olive oil


2 x cups cashews

1 x Tbs Dijon mustard

1.5 cups water

2 x Tbs dried dill

1/2 cup nutritional yeast

Salt and pepper

4 x Tbs lemon juice

1 x Tbs olive oil


  1. Preheat oven to 220•C and place pumpkin in roasting dish, cover with olive oil salt and pepper and roast for 25mins then bring out and cool
  2. Boil potatoes in boiling water until tender then drain and cool
  3. Blend all dressing ingredients in blender until smooth
  4. Mix cooled potatoes and dressing in a big bowl, add the red onion, celery and parsley.
  5. Finally stir through the pumpkin carefully and serve in a nice bowl, garnish with the fresh dill, edible flower leaves and serve with kale chips