Serve the vegetarian salad and spuds in big bowls, and the mayo in a dish, and let everyone pile in.
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
Method
- 1. 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.
- 2. Meanwhile, mix the remaining paprika with 1 tsp oil to make a paste, then stir into the mayonnaise.
- 3. Make the dressing by whisking all the ingredients together in a small bowl, season to taste and set aside.
- 4. When the potatoes are cooked and crisp, slide off the skewers and tumble into a bowl.
- 5. 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.
- 6. Sprinkle with extra sumac and serve with the spuds and paprika mayonnaise for dipping.
Nutritional info
Per serving: 658kcals, 51.5g fat (7.8g saturated), 7.6g protein, 43.8g carbs, 10.5g sugar, 0.6g salt
Wine Recommendation
The spuds and spices taste great with a glass of cool, fruity rosé – try one from Chile, perhaps.