Piquanté Pepper & Burrata Smashed Potato Salad

Piquanté Pepper & Burrata Smashed Potato Salad

Piquanté Pepper & Burrata Smashed Potato Salad

4
(8)

A vibrant and flavourful salad featuring creamy burrata, crispy smashed potatoes, and sweet PEPPADEW® Red Piquanté Peppers. Perfect for a summer lunch or as a standout side at your BBQ.

Created by: @the_greedy_ginger

Piquanté Pepper & Burrata Smashed Potato Salad
PEPPADEW® Recipe Serving
SERVING

Serves 2

PEPPADEW® Recipe Time
PREP TIME

20 minutes

PEPPADEW® Recipe Time
COOK TIME

45 minutes

PEPPADEW® Recipe Serving
SERVING

Serves 2

PEPPADEW® Recipe Time
PREP TIME

20 minutes

PEPPADEW® Recipe Time
COOK TIME

45 minutes

Ingredients

PEPPADEW®  Piquanté Peppers

  • 300g baby potatoes
  • 15 PEPPADEW® Red Piquanté Peppers
  • Dash of oil
  • 2 tsp dill, chopped
  • Sprig of mint
  • ½ lemon
  • 25g butter
  • 3 garlic cloves
  • Handful of rocket
  • 1 burrata
  • Salt and pepper, to taste

For the topping

  • 2tbsp extra virgin olive oil
  • 1x red onion
  • 4x garlic cloves
  • 260g baby spinach, washed and pat dried
  • 1x jar PEPPADEW® Red Piquanté Peppers (Some sliced and some whole peppers)
  • 100g feta cheese
  • 2x courgettes
  • 1tbsp black pepper
  • 1x beaten egg for washing
  • White sesame seeds

A sweet creamy and tangy salad heroing the delicious PEPPADEW® Red Piquanté Peppers two ways! Mixing the peppers in a delicious burrata salad with the viral sensation smashed crispy potatoes all topped with a dill and piquanté pepper salsa. Simply delicious!

Method

  • Start by putting the baby potatoes on to boil for 20 minutes in salted water with a sprig of mint.
  • Meanwhile, prepare the PEPPADEW® Red Piquanté Peppers salsa by blending 12-15 PEPPADEW® Red Piquanté Peppers, 1 tbsp of oil from the peppers, dill, a squeeze of lemon and salt and pepper until a salsa forms. Taste and adapt to your liking.
  • Once the potatoes have boiled, preheat the oven to 200ºC and drain the potatoes, leaving in the colander until dry.
  • Prepare a baking tray by lining it with a sheet of baking paper before putting the potatoes on.
  • With a heavy bottom mug, crush the potatoes one by one until they are all smashed and cover the baking tray. It is recommended to separate and use a second tray if needed rather than piling them up to make sure they get as crispy as possible!
  • Melt the butter in a dish, mixing in 2 tsp of the salsa.
  • Tip the salsa butter over the potatoes and make sure they are all coated.
  • Season generously, crushing the garlic cloves with a knife and throwing them on.
  • Put in the oven to cook for 35–45 minutes, until crispy and catching.
  • When the potatoes are ready, put them in a bowl topping with the leaves, a few more peppers and the burrata.
  • Pull the burrata apart and dress it with the remaining salsa, a squeeze of lemon, some dill and some final seasoning.
  • Enjoy!

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