Māori Potato Salad with Coriander Yoghurt and Horopito Mango Chutney

Steps

1. Prep chickpeas and garnishes Preheat oven to 230oC. Bring a small pot of salted water to the boil. Drain and rinse chickpeas, then leave to drain. Prepare lemon and coriander.
2. Cook potatoes Dice potatoes 2-3cm. Toss on a lined oven tray, with a drizzle of oil and 2 teaspoons of potato spice mix. Season with salt. Bake for 25-30 minutes, turning once, to ensure even cooking. Once cooked, let cool for 2-3 minutes.
3. Prep and cook salad Cut cauliflower into small florets. Toss chickpeas and cauliflower on another lined oven tray, with a drizzle of oil and remaining 2 teaspoons of potato spice mix. Season with salt and roast for about 15 minutes. Once cauliflower has cooked for about 8 minutes, swap position of trays, to ensure even cooking.
4. Prep shallot and cook peas Thinly slice shallot, then add to a small bowl. Squeeze over lemon juice and add ½ tsp vinegar. Lightly season with salt and allow to pickle slightly. Cook peas in pot of boiling water for 2 minutes. Drain, rinse under cold water, then leave to drain well.
5. Prep yoghurt and dressing In a small bowl, mix together coriander and yoghurt. Season to taste. In a medium bowl, mix potato dressing ingredients together. Toss with slightly cooled potatoes and season with salt. Gently toss all Maori potato salad ingredients together. Cut lemon into wedges.
6. To serve Dollop coriander yoghurt and chutney over Maori potato salad. Sprinkle with crispy shallots and second measure of coriander. Squeeze over lemon.