COOL ROOTS SALAD

A vibrant, creamy-rooted bowl that brings together earth and crispness, warmth and refreshment. This is the kind of meal you eat barefoot on the porch or under a tree. Soft roasted potatoes meet a chilled yogurt herb dressing, with cooling cucumber, crunchy cabbage, and bright spring onion. It's grounding, but never heavy. Light, but never empty. Eat it fresh. Eat it slow. Let it bring you back into yourself.

INGREDIENTS

• 2 potatoes, peeled and cubed small - this serving size is for 1 person.

• Oil (enough to coat)

• Salt, black pepper, garlic powder, onion powder (to season potatoes)

• 1 small handful shredded red cabbage

• 1 cucumber, cubed or sliced

• 1 bunch spring onions, sliced into rings

For the Dressing

• 1 cup plain Greek yogurt

• 1 clove chopped chives

• Small handful chopped fresh dill

• Juice of half a lemon (start with a little and taste as you go)

• Salt and pepper to taste

INSTRUCTIONS

1. Roast the Potatoes
   Preheat your oven to 350°F (175°C). Toss the cubed potatoes in oil, salt, pepper, garlic powder, and onion powder. Spread them on a baking sheet and roast for 15–20 minutes until golden and tender. Let them cool slightly once out of the oven.

2. Make the Dressing
   While the potatoes roast, stir together the Greek yogurt, chopped chives, dill, a little lemon juice (squeeze carefully — it can overpower), and a touch of salt and pepper. Taste and adjust until the flavor feels right for you. Chill until ready to use.

3. Assemble the Bowl
   In a large bowl, combine the roasted potatoes, cucumber, red cabbage, and spring onions. Pour the herbed yogurt dressing on top and stir gently until everything is coated and vibrant.

Serve chilled or room temp. Eat it alone or spoon it into lettuce wraps or grain bowls. It keeps well and tastes even better once everything has had time to sit together.