A Recipe: Spiced Potato, Avocado & Broad Bean Salad
Posted by kathryn in Spring, Vegetables and Salads
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.
Cooking notes
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.
25 November, 2010
Comments
Hello, Kathryn. On this cold evening in the part of the world where I live (& shiver at this moment), I’m dreaming of spring & summer picnics. This recipe sounds lovely &, well, this weekend I might just make the potatoes with the Moroccan spices & eat them warm. So I will be.
Wow what a refreshing and interesting salad. I’ve book marked it for a later date. Thanks for sharing!
I love how you made your salad. And I also like how you pointed out that the broad beans should be double peeled. Not many restaurants do that. I tried this salad for a banquet once, but I used Harissa paste instead.
Currently writing it all down as it’s exactly what we’re havin’ tonight, thank you, thank you.
(Glad you got it down – I imagine that the spice mix is magic when baked!)
Elaine, I’ve made the potatoes by themselves on many occasions and I also use the spice mix when I make wedges. I’m imagining there are lots of ways you could use the basic potato in your snowy part of the world.
GirlonRaw and EatMarvin – thank you so much. I’m glad you like the salad. And EatMarvin – interesting that you use harissa pasta. Do you put that in the dressing, or use it to coat the potatoes (as I’ve used the spice mix) before roasting?
Lucy, the spice mix may well be the most useful ingredient I have. It’s a toss up between that and preserved lemons. Also bakes really well with eggplant and pumpkin. Yum. It’s because of your request that I made the effort to remember, so hope you enjoy.
Had a lot going on last week and am very remiss in reporting back…YUM. Double yum. Glorious combination of flavours and textures, Kathryn. Fanks! XX
This sounds like such a fantastic, creative approach to the same old side dish. I never thought to spice it up like this! I have a feeling it would be delicious served warm, which is exactly what I need on such a cold winter day… Thanks for the inspiration!
Do you put that in the dressing, or use it to coat the potatoes (as I’ve used the spice mix) before roasting?
Leave a comment