So here is my, falling-right-on-the-deadline-last-minute-contribution.
I have been swamped with going back to full days of work along with plentiful of paintwork done of both in- and exteriors of the summer cottage. (It is me, Stephen Fry reading Harry Potter into my ears and circa one thousand mosquitos hanging out down there in the late pm.)
All in all, I haven’t really felt like I had much time to make a dish this month, but then realised I kinda already had – in shape of my lunch wraps filled with potato and a magnificent nutritional yeast dressing. So here it goes ↓
POTATO PICNIC WRAPS with Cauliflower Rice & Cashews
→ 500 g new potatoes
→ a couple of cauliflower florets
→ fresh mint & parsley
→ cashew nuts
Nutritional yeast dressing:
→ ½ dl apple cider vinegar
→ ½ dl olive oil
→ ½ dl water
→ 3-4 cloves of garlic
→ 3-4 tbsp nutritional yeast
→ salt to taste
Start by washing the potatoes, if needed, before bringing them to a boil. While potatoes are boiling, shred the cauliflower and leave aside in heat proof bowl. In a mixer, combine ingredients for salad dressing until smooth. Finely chop your fresh herbs.
Once potatoes are cooked, pour its boiling water over the shredded cauliflower. Let sit for circa 1-1½ minute before combining with salad dressing, herbs and potatoes cut into chunks.
Serve in wraps, sprikling a generous amount of cashew nuts on top for extra crunch.
I also threw some left over chickpeas in there; excellent chance of a fridge cleanse!
Best picnic tip must be: wraps and a large salad. All you need to bring in terms of cutlery is a bowl and a spoon for serving. No washing up needed! (Well, hardly any…)