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Baby barbecued spuds with fattoush salad

Name: Baby barbecued spuds with fattoush salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 12 large, evenly sized new potatoes; 1 tbsp olive oil, plus 1 tsp; 1½ tsp smoked paprika; 125g mayonnaise; For the fattoush dressing; 100ml olive oil; Grated zest and juice of 2 lemons; 1 garlic clove, crushed; 1-2 tbsp sumac (a Middle Eastern spice, from Waitrose and Middle Eastern shops), plus extra to dust; For the fattoush salad; 1 pitta, toasted and torn into small pieces; 8 plum tomatoes, quartered and deseeded; ½ cucumber, halved lengthways, peeled, deseeded and sliced; 8 radishes, thinly sliced; 1 shallot, thinly sliced; 2 little gem lettuces, leaves separated and washed; Handful fresh mint leaves

Published: 31 Aug 09
Updated: 18 Mar 24

Serve up this summery combo of barbecued new potatoes and a crisp fattoush salad as part of a fabulous alfresco feast.

Easy
September 2009

Test kitchen approved

Serves 4
Takes 15 minutes to make, 25 minutes to cook, plus soaking

Serve up this summery combo of barbecued new potatoes and a crisp fattoush salad as part of a fabulous alfresco feast.

Vegetarian recipes

Nutrition: per serving

Calories: 658kcals
Fat: 51.5g (7.8g saturated)
Protein: 7.6g
Carbohydrates: 43.8g (10.5g sugar)
Salt: 0.6g

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Ingredients

12 large, evenly sized new potatoes
1 tbsp olive oil, plus 1 tsp
1½ tsp smoked paprika
125g mayonnaise

For the fattoush dressing

100ml olive oil
Grated zest and juice of 2 lemons
1 garlic clove, crushed
1-2 tbsp sumac (a Middle Eastern spice, from Waitrose and Middle Eastern shops), plus extra to dust

For the fattoush salad

1 pitta, toasted and torn into small pieces
8 plum tomatoes, quartered and deseeded
½ cucumber, halved lengthways, peeled, deseeded and sliced
8 radishes, thinly sliced
1 shallot, thinly sliced
2 little gem lettuces, leaves separated and washed
Handful fresh mint leaves

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Method

Light/preheat the barbecue and soak 4 wooden skewers in warm water for 30 minutes. Meanwhile, parboil the potatoes for 5 minutes in a pan of boiling salted water, then drain and toss in 1 tbsp oil, with a good pinch of sea salt and 1 tsp paprika. Thread the potatoes onto the soaked skewers and pop onto the hot part of the barbecue for 20 minutes, turning every 5 minutes or so. If they begin to burn, move to a cooler part.
Meanwhile, mix the remaining paprika with 1 tsp oil to make a paste, then stir into the mayonnaise.
Make the dressing by whisking all the ingredients together in a small bowl, season to taste and set aside.

When the potatoes are cooked and crisp, slide off the skewers and tumble into a bowl.
Assemble the salad by putting all the ingredients on a platter or in a large bowl, pour over the fattoush dressing and gently toss together.
Sprinkle with extra sumac and serve with the spuds and paprika mayonnaise for dipping.