Potato salad with kimchi and chilli

Ingredients for a large bowl
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800 g waxy potatoes
500 g edamame
2 spring onions
1 red bell pepper
1 jar daikon kimchi
6 tbsp chilli crisp
4 tbsp sesame oil
5 tbsp lemon juice
4 tsp sesame seeds
2-3 salt
1-2 tsp pepper

This is how we proceed
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1. Boil the potatoes and edamame each in a pot of salted water until they are cooked. You can leave the skin on early potatoes.
2. Meanwhile, wash the spring onions and peppers. Cut the spring onions into fine rings and the peppers into thin strips.
3. Drain the cooked potatoes, peel if necessary, halve and, if larger, quarter. Drain the edamame too. Place both in a large bowl.
4. Add the spring onions, bell pepper strips, sesame oil and lemon juice and mix everything together well.
5. Finally, fold in the daikon kimchi and season with chilli crisp, salt, pepper and sesame seeds. Mix everything well and serve.

This potato salad with kimchi contains over 11 plant-based foods that offer plenty of variety for the microbes in the gut microbiome - ideal for a gut-friendly and balanced diet.