Baby barbecued spuds with fattoush salad
- September 2009
- 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.
- 51.5g (7.8g saturated)
- 43.8g (10.5g sugar)
- 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
- 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.
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