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Roast Red Pepper and Potato Salad | Cooking Coach | Summer 2016

Roast Red Pepper and Potato Salad | Cooking Coach | Summer 2016

Karen

By Karen Vivers

Roast Red Pepper and Potato Salad

If you follow me on facebook or twitter or google+ or even Instagram you might have noticed a couple of weeks ago I posted about a really good bargain I found on red peppers.  10 Euro for 10 kilo!  I couldn’t resist.  So off I trotted home with my peppers under my arm and a head full of ideas on how to use them.  This was my first recipe – I think because I’m always looking for these kinds of salads.  I like to combine my vegetables and carbs in the one dish.  Saves on time (and dishes, and pans), but it also means that I can cut down on the carb element without it being too noticeable (for me, anyway).  Not that I’m particularly worried about carbs, I’m not one of those cooks, not at all, but every little helps, right?  Watch my blog and social media for lots more summery recipes, some of which will include red peppers.

 

Preparation Time: 15 minutes

Cooking Time: 20 minutes

 PepperPotatoSalad1

Serves 4 to 6

The Salad

700gr / 1.5lb. potatoes, boiled in their skins and cut into bite sized cubes (use new potatoes when in season).
200gr / 7oz. green beans, cooked and chopped roughly
150gr / 5oz. cooked chorizo, sliced thinly.
1 x tbsp olive oil
2 x medium tomatoes, sliced thinly
5 x spring onions cut into 5cm / 2in. lengths
3 x red peppers de-seeded and chopped roughly
A large handful of fresh flat parsley leaves chopped finely
Salt and freshly ground black pepper to taste

The Dressing
1 x tbsp olive oil
Juice of a lemon
2 x tsps honey

Method

  1. Set your oven to heat to 200°C/400°F.
  2. Lay the tomatoes in the bottom of a roasting tray evenly, then the chorizo, the peppers and the spring onions. Drizzle over the oil and place in the oven for up to 20 minutes or until the vegetables have softened and browned.
  3. Whilst the vegetables are roasting, mix the dressing ingredients together, set aside and place the potatoes, beans and parsley into your serving bowl.
  4. When the vegetables are ready empty them into your serving bowl (still warm or you can cool them first, whatever suits best), pour over the dressing, toss through until everything is evenly combined, check for seasoning and serve.

 

Tips and Variations

  • This is a great salad to serve with roast chicken or lamb.
  • I often use leftover potatoes and beans or other vegetables, but if you need to cook them especially for this recipe, just boil the beans in the same pan as the potatoes – they will only need a few minutes.
  • Instead of potatoes, rice or chickpeas work well too.

 

Karen Vivers, originally from Scotland, has lived here in Amsterdam since 1997, and has set up the Cooking Coach to help inspire people to get back into the kitchen.  The basis of the cooking lessons are easy, tasty, healthy recipes.  Each course starts with a free introduction session, to make sure that you only cook what you like to eat.

As well as cooking lessons, Karen offers Culinary Tasting Tours in Amsterdam, is a passionate food blogger, writer, author of “Love Food, Live Healthy”  and works freelance as a Business Consultant, specialising in small and medium food businesses, helping them get started, grow and deal with commercial challenges.

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Love Food, Live Healthy is ideal for those of us who really enjoy our food, but want to eat consciously without compromising on flavour. Packed with over 100 recipes, this book has lots of practical cooking and healthy eating tips. Designed for cooks of all skill levels, whether you love cooking or just love eating! 

The Cooking Coach 

Love Food, Live Healthy

www.thecookingcoach.eu