Ingredients
Miso Vinaigrette:
- 2 tbsp White Miso Paste
- 2 tbsp Brown Rice Vinegar
- 2 tbsp Lime or Lemon Juice
- 1 tsp Toasted Sesame Oil
- 1 tsp Tamari
- 1 Garlic Clove, minced
- 1/4 cup Olive Oil
Salad:
- 1 cup Green or Yellow Split Peas – soaked in water overnight
- Sea Salt
- 2 lb Fingerling Potatoes – halved or quartered
- 1 1/2 tbsp Coconut Oil – melted
- Ground Black Pepper
- 2 tbsp Chopped Rosemary (optional)
- 3 medium Carrots – diced diagonally
- 1 medium Red Onion – cut into small wedges
- 1 small bunch Parsley – finely chopped
- handful of Dill – finely chopped (optional)
Directions
Miso Vinaigrette:
- Place the the miso paste into a small bowl. Add 1 tablespoon of the brown rice vinegar and mix until smooth. Add the rest of the brown rice vinegar, lime/lemon juice, sesame oil, tamari and garlic, stir to combine. Continue stirring and slowly pour in the olive oil to emulsify.
Salad:
- Drain and rinse the split peas and combine them with plenty of purified water and sea salt in a medium pot. Bring to a boil, lower the heat to a simmer and cook, partially covered, for about 30 minutes, until soft, but not mushy. Drain over a colander and set aside.
- In the meantime, preheat oven to 200° C. Prepare two parchment paper-covered baking trays.
- Place the potatoes on one of the trays, drizzle with half of the oil, sprinkle with salt, pepper, and half of the rosemary, if using, and mix. Put the carrots and onion on the second tray, do not mix them together. Drizzle both with oil, salt, pepper and the rest of the rosemary, if using, and toss to coat. Place both trays in the oven and roast for 30-40 minutes, until all vegetables are golden and cooked throughout. The onion might cook quicker than the potatoes and carrots. Remove it from the baking sheet earlier, if that’s the case.
