4 medium red onions, cut into wedges
2 tablespoons olive oil
700g baby purple or new-season potatoes, scrubbed and cut in half if not bite-sized
200g mixed lettuce leaves or a mixture of baby spinach and microgreens
red amaranth microgreens, to serve (optional)
1 cup pitted Kalamata olives, drained
1 tablespoon capers
1 clove garlic
¼ cup extra virgin olive oil
2 tablespoons lemon juice
½ teaspoon dried oregano
1 pinch dried chilli flakes

At the time of writing I could only get my hands on purple-skinned baby potatoes, however towards the end of summer keep your eyes peeled for tūtaekurī, a Māori potato with a vibrant purple colour throughout.

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1.Heat the oven to 200°C.
2.Put the red onion wedges onto an oven tray, drizzle with olive oil and season with salt and pepper.
3.Roast for 15-20 minutes or until tender and charred in places.
4.Remove from the oven and set aside.
5.Meanwhile, put the potatoes into a saucepan, cover with plenty of cold water, season generously with salt and bring to the boil.
6.Reduce the heat and simmer for 10-15 minutes or until tender.
7.Remove from the heat, drain well and transfer to a large bowl.
8.To make the black-olive dressing, combine all the ingredients in a small food processor and pulse until chunky.
9.Season with salt if needed and pour over the potatoes, stir well and set aside to cool to room temperature.
10.To serve, put the salad greens onto a serving plate or bowl, top with dressed baby potatoes, roasted red onion and red amaranth microgreens, if using. Serve immediately.

Recipes, food styling & photography Emma Galloway

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