Fresh Citrus and Roasted Potato Salad

Into a large mixing bowl, combine the Russet Potatoes (5) , Olive Oil (2 Tbsp) , Sea Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , Garlic Powder (1 tsp) , Crushed Red Pepper Flakes (1 tsp) , Umami Powder (1 Tbsp) , Fresh Thyme (2 Tbsp) , and the juice of half a Lemon (1/2) . Toss till well combined.

While the potatoes cook, quickly pickle some Red Onion (1) by adding the juice of the remaining Lemon (1/2) to a small bowl with the sliced red onion. Top with some fresh thyme for a flavourful infusion.

When the potatoes are done, pull them out of the oven and add them to a beautiful serving dish. Top with Oranges (3) , Grapefruit (1) , pickled onions, Cherry Tomatoes (8) , Avocados (1/2 cup) , Honey (1 Tbsp) , and then the juice from the marinated onions and fresh thyme!