05 Jun Piquanté Pepper & Burrata Smashed Potato Salad
Piquanté Pepper & Burrata Smashed Potato Salad
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
SERVING
Serves 2
PREP TIME
20 minutes
COOK TIME
45 minutes
SERVING
Serves 2
PREP TIME
20 minutes
COOK TIME
45 minutes
Ingredients
- 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!
