Serves 2-3

500 g potatoes
1 tsp baking soda
1 tsp salt
A handful spinach (large leaves)
100 g cashews soaked
100 ml water + more as needed
1 tsp dulse flakes
1 tsp garlic minced
1 tsp pink himalayan salt
2 tbsp lemon juice
1 tbsp extra virgin olive oil
Baby nettles to decorate (optional)


1. Peel your potatoes, cut in 2 inch slices, then using a small round cutter, cut into rounds. Repeat the process for the rest of potatoes.
2. Place potato rounds along with edges into a pot, fill with water, wash and rinse twice, then fill with clean water. Add 1 tsp baking soda and 1 tsp salt. Cook for 8-10 minutes or until half cooked.
3. Preheat oven to 220 C with fan.
4. Transfer potatoes on a baking tray lined parchment paper. Brush some olive oil.  Cook for 10-15 minutes or until crispy enough.
5. Wash and dry your spinach, using the same small round cutter, cut the spinach into rounds, set aside. Keep the edges as well to use in another dish later, do not waste, they go well in stir fry noodles for instance.
6. Place soaked, rinsed cashews into blender, add lemon juice, dulse, water, garlic, salt and 1 tbsp olive oil. Blend until silky smooth. Refrigerate for at least 1 hour before serving.
7. Spread yoghurt on to your plate, arrange the potatoes, spinach and drizzle some olive oil if desired. Decorate with baby nettles. Sprinkle some extra dulse. Enjoy!