Summary

Ingredients

• 10 small potatoes
• 2 onion (s), red
• 2 tablespoon vegetable oil
• 1 tablespoon, leveled salt
• 1 tablespoon, leveled pepper
• 1 teaspoon rosemary, ground

For the dressing:

• 2 tablespoon walnut oil
• 2 tablespoon apple cider vinegar, vegan
• 1 tablespoon agave syrup
• 1 teaspoon mustard
• salt and pepper

Also:

• 30 g sunflower seeds
• 3 handfuls spinach

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Instructions

1. Preheat the oven to 220 ° C (top / bottom heat). Wake the potatoes and cut them into 4 or 6 wedges, depending on their size. Cut the onions into 8 wedges.
2. Combine oil, salt, pepper and rosemary in a bowl. Add the potatoes and onions and toss until everything is well covered with the marinade. Transfer to a baking sheet and bake for 35 minutes. Sprinkle the sunflower seeds on the baking tray in the last 5 minutes.
3. Wash the spinach and roughly chop it into bite-sized pieces. Mix the dressing ingredients well.
4. When the potatoes are ready, mix the spinach with the dressing in a large bowl, then mix in the potatoes. Serve warm.