Garlic Potatoes with Roast Hazelnuts

1 kg baby potatoes, halved

200g hazelnuts

60g fresh parsley, roughly chopped

For the dressing

200g vegan mayonnaise

5 cloves garlic

30g fresh parsley

4 tbsp lemon juice

4 tbsp rapeseed oil

salt

Method:

• Preheat oven to 190 degrees

• In a large pot cover the potatoes with water and bring to a boil, let boil until they are soft

• Place hazelnuts in a tray in the oven for 10 mins or until browned, then allow to cool

• To make the dressing add the mayonnaise, lemon juice and parsley to a jug and blend with an immersion blender. Slowly add the oil while blending to thicken

• Add the potatoes, hazelnuts and parsley to a large bowl and fold with the dressing