A Recipe: Spiced Potato, Avocado & Broad Bean Salad
I’ve been racking my brains trying to remember this salad. It’s something I put together for a picnic. A busy week, combined with little time to organise myself, meant I had to use what was in the cupboard and make it up as I went along.
And the salad turned out to be really good. Far, far better than I was expecting. Hence the mental workout, trying to remember what I did.
I’m pretty sure I’ve reconstructed it accurately, although I haven’t yet re-made to check. Remember my salad was made from ingredients I had in the cupboard and fridge, so while I’ve given measurements below, they’re rough. Feel free to tweak and change according to what you have on hand.
Spiced Potato, Avocado & Broad Bean Salad
4 potatoes, waxy if possible, scrubbed and then thinly sliced (about 5mm)
2 teaspoons of Moroccan spice mix
2 tablespoons of olive oil
500g fresh broad beans, podded
1/2 avocado, chopped
4 big handfuls of baby spinach or rocket, washed
Juice of 1/2 lime
Preheat the oven to 180°C.
Roast the potatoes: Put the sliced potatoes into a bowl. Add the spice mix and half the olive oil. Toss gently to combine, so each piece of potato is coated with spice and oil. Place potatoes in a single layer on a baking tray and put them in the oven. Cook for 20 – 30 minutes, making sure you check them half way through. In my oven I had to turn the tray around at the midway point, to prevent the ones at the back from browning too quickly.
Prep the broad beans: While the potatoes are cooking, double peel the broad beans. I’ve written about how to do this in a previous post.
Make the salad: Put the double-peeled broad beans and avocado into a bowl. Add the cooked potatoes, leaves, leftover olive oil and lime juice. Toss gently until well combined and then serve.
I love the Moroccan spice mix and have bucketloads of it on hand. But there’s no reason why you can’t use a store bought one, something like Ras el hanout or Chermoula, or a sprinkling of smoked paprika and dried oregano. A friend has recently given me a cajun spice mix which I reckon would be beautiful.
The addition of avocado means the salad doesn’t keep very well, going quite mushy overnight.