Smashed Potato Salad

Place the baby potatoes (1 kg) in a large saucepan and cover with [water] and [sea salt]. Bring to a boil and simmer for 20-30 minutes until tender, depending on size of the [baby potatoes]. A fork should pierce through easily. Drain the [baby potatoes] and leave to steam dry in the colander for 5 minutes. Transfer to one of the baking trays and use a fork or the bottom of a heavy glass to lightly crush the [baby potatoes] without completely breaking. Start 25m timer

Melt the plant based butter (60 g). Mix in the olive oil (2 tbsp), dried oregano (1 tsp), smoked paprika (0.5 tsp), garlic powder (1 tsp), sea salt (1 tsp) and black pepper (1 tsp). Brush the butter mixture all over the [baby potatoes] and roast for 30 minutes until crispy all over. Start 30m timer

Pick the fresh parsley (10 g) and fresh tarragon (10 g). Zest and juice the lemon (1). Drain the capers (1 tbsp). Slice the radishes (100 g). Slice the onions (2 spring).

Place the fresh parsley (10 g), fresh tarragon (10 g), [lemon juice and zest] from lemon (1), capers (1 tbsp), tahini (25 g), vegan mayonnaise (75 g), dijon mustard (1 tsp) and water (100 ml) in a blender. Blend until smooth and creamy. Taste to season with [sea salt] and [black pepper].

Mix the radishes (100 g) together with the watercress (80 g), onions (2 spring) and kalamata olives (150 g). Drizzle with the olive oil (2 tbsp) and a pinch of [sea salt] and [black pepper]. Transfer to a serving plate and top with the [baby potatoes]. Drizzle over the [green goddess dressing] to serve.