Green vegan autumn salad with baked potatoes, avocado and pumpkin seeds

Ingredients for 2 servings:

• 500 g potatoes
• 2 tbsp vegetable oil
• 1 tsp garlic powder
• ½ tsp smoked paprika powder
• salt and pepper
• 4 tbsp olive oil
• 2 tbsp agave syrup
• 2 tbsp water
• 1 tbsp lemon juice
• 1 tbsp mustard
• 1 tsp ginger
• 2 garlic cloves
• salt and pepper
• 150 g salad mix
• 1 onion(s), red
• ½ avocado(s)
• 2 tbsp pumpkin seeds for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat the oven to 200°C (top/bottom heat). Wash and dry the potatoes, dice them with the skin on, and place them in a bowl. Mix the oil, spices, salt, and pepper together and pour over the potatoes. Toss well to coat all the potatoes with the marinade. Bake the potatoes for 20-25 minutes, until tender and browned. Place the lettuce in a large bowl. Halve and slice the onion. Dice the avocado. Add both to the bowl. Mix the dressing ingredients together and toss into the salad. Finally, stir in the potatoes and scatter the pumpkin seeds over the salad.