Vegan Potato Salad

Boil the potatoes for 8-10 minutes until tender. Meanwhile grind the mustard, coriander and cumin seeds to a powder then add the tahini, yoghurt, garlic, lemon juice, salt and pepper and dill. Blend in a food processor to create a thick, silky dressing a bit like mayonnaise consistency. (add a little cold water if its too thick.) Drain the potatoes and leave them to stem for a couple of minutes before tossing through the dressing to coat them all over. Add the Florette salad leaves, sliced onion, salt, pepper and chives and tumble through again, mixing it all in the dressing. Serve warm with a finishing touch of chives on top – a delicious meal, side or picnic dish!