Delicious UK - (08)August 2020

glorious salads to bring

out the potato lover in you

4

Newpotatosalad

withbaconand

gribiche-styledressing

SERVES6 ASA STARTERORSIDE.

HANDS-ONTIME 30 MIN,PLUSCOOLING

MAKE

AHEAD

Maketotheendofstep 3

upto3 hoursahead,then

coverandchillinseparate

containers.Anyleftoverswillkeep

chilledfora day.

• 1kgnewpotatoes,halvedif large


• 8 outdoorrearedsmokedbacon
  rashers,rindremoved


• 1 tbspdijonmustard


• 1 tbspwhitewinevinegar


• 10 cornichons,finelychopped


• 2 tbspcapersinvinegar,drained


• 4 marinatedartichokequarters,
  finelychopped


• 75ggood-qualitymayonnaise


• 5 tbspextra-virginoliveoil


• Largehandfulchives


• 3 soft-boiledeggs,chopped

YOU’LLALSONEED...

• Largebakingtraylinedwith
  compostablebakingpaper

1 Putthepotatoesina panofsalted

coldwaterovera medium-highheat

andbringtotheboil.Reducethe

heattomedium,thencookfor15-20

minutesuntiltender.Drainandcool

completely,thencutintoquarters.

2 Meanwhile,heattheovento

180°C/160°Cfan/gas4.Arrangethe

baconina singlelayeronthetray,

thencookfor10-12minutesuntil

crispandgolden.Leavetocool,

thenfinelychop.

3 Putthemustard,vinegar,

cornichons,capers,artichokes,

mayonnaiseandoilina large

mixingbowl.Finelychophalfthe

chivesandaddtothebowl.Season,

thengentlymixinthechoppedeggs

untilcombined(seeMakeAhead).

4 Addthepotatoesandstirtocoat,

thenspoonthesaladontoa serving

dishandscatterwiththebacon.

Roughlychoptheremainingchives

andscatteroverthesaladtoserve.

PERSERVING469kcals,30.3gfat

(5.3gsaturated),14gprotein,

32.4gcarbs(2.5gsugars),2gsalt,

5.4gfibre

Roastpotatosaladwith

aubergineandleek

SERVES6 ASA STARTERORSIDE.

HANDS-ONTIME 45 MIN,OVENTIME45-50

MIN,PLUSCOOLING

MAKE

AHEAD

Roast the potatoes and

aubergine up to a day ahead,

then cover and chill. Make

the dressing and leeks up to

a day ahead, then cover and chill

in separate containers. Once

assembled the salad will keep

covered and chilled for up to a day.

• 1kg maris piper, king edward or
  desiree potatoes, cut into 3cm
  chunks
  
  
  • 2 tsp cumin seeds
  
  
  • 2 tsp ground coriander
  
  
  • 100ml extra-virgin olive oil
  
  
  • 1 aubergine, cut into 3cm chunks
  
  
  • 30g unsalted butter
  
  
  • 2 leeks, sliced into 1cm rounds
  
  
  • 150g thick greek yogurt
  
  
  • 1 small garlic clove, crushed
  
  
  • Finely grated zest and juice
    ½ lemon
  
  
  • 35g slivered or flaked almonds,
    toasted in a dry pan, to serve
  
  
  • Freshly picked mint, parsley and
    coriander leaves to serve
  
  
  
  

YOU’LL ALSO NEED...

• 2 large baking trays lined with
  compostable baking paper

1 Put the potatoes in a pan of salted

cold water over a medium-high heat

and bring to the boil. Cook for

10 minutes or until almost tender.

Drain and set aside.

2 Heat the oven to 200°C/180°C fan/

gas 6. Spread the potato chunks on

one of the baking trays, add 1 tsp

cumin, 1 tsp ground coriander,

3 tbsp oil, then season and toss.

Spread the aubergine, remaining

spices and 2 tbsp oil over the second

tray, then season well and toss.

3 Transfer both trays to the oven

and roast for 30 minutes, then

remove the aubergine and set aside

to cool to room temperature. Turn

up the oven to 220°C/200°C fan/

gas 7 and roast the potatoes for

15-20 minutes more or until golden.

4 Meanwhile, put the remaining

oil and butter in a large non-stick

frying pan over a medium heat to

melt. Add the leeks with a pinch of

salt and cook, stirring, for 20-25

minutes or until soft and lightly

caramelised. Leave to cool.

5 Whisk the yogurt and garlic

together in a small bowl with the

lemon zest and juice, then season.

Spread the yogurt mixture on a

serving plate, then top with the leek,

aubergine and potatoes. Scatter

with almonds and herbs to serve.

PER SERVING 403kcals, 23.5g fat

(6.5g saturated), 8.4g protein, 35.8g

carbs (5.2g sugars), 0.1g salt,

7.6g fibre →

24 deliciousmagazine.co.uk