Greens & Roast Potato Salad Mountain

You know that satisfying feeling you get when you find a salad that tastes so good, you actually want to go back for seconds, and thirds... and then you ask for its number so you can hang out more often?

Enter the Salad Mountain - a volcano of plant-based deliciousness that erupts with flavour, texture and nourishing goodness. Feed the masses with this moreish mountain, or keep it all to yourself to have leftovers for a week! Just add a source of protein (tuna, chicken or tofu) for a complete meal. You're welcome!


1 Broccoli cut into florets and thinly sliced 

2 cups torn kale leaves

2 cups baby spinach

1 kg potatoes

1 cup your favourite mayonnaise

2 heaped tbsp seeded mustard

1 cup green sauerkraut

2 tbsp lemon juice

The Wholefood Pantry Himalayan Crystal Salt

¼ cup The Wholefood Pantry Pepitas

Black sesame seeds

2 tbsp olive oil


The Wholefood Pantry Pepitas

The Wholefood Pantry Himalayan Salt

  1. Preheat oven to 200ºC.
  2. Peel the potatoes and cut into halves or quarters for larger spuds. Parboil them in a pan of boiling salted water for 10 minutes.
  3. Drain in a colander and steam dry for 1-2 minutes 
  4. Shake the colander around until the potatoes are fluffed up around the edges.
  5. Place the potatoes in a roasting tray with olive oil and a pinch of salt and pepper, then toss to coat, and bake for 50-60 minutes, turning once until golden brown and crunchy. Set aside.
  6. Meanwhile, to make the dressing combine mayonnaise, mustard, lemon juice, sauerkraut, a pinch of salt and pepper. Set aside.
  7. Bring all ingredients together (except for sesame seeds and pepitas) for in a large bowl, mix to combine. Taste and adjust seasoning if necessary.
  8. To serve, place salad into a mountain on a platter and sprinkle over pepitas and sesame seeds.


Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt


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