Roast potatoes are a household favourite in so many homes. Leftover roasties, or any crispy, crunchy potato for that matter, are brilliant re-heated and re-crisped. So, get going with this winter salad and see what you think!
Ingredients / Substitutions
300 g/10. oz. leftover roast potatoes / Any cooked, previously crunchy potato, or wedges or chips/fries
½ teaspoon cayenne pepper / Smoked paprika or small pinch of chilli/chili powder
80 g/3 oz. giant wholewheat couscous / Any grain – bulgur wheat or buckwheat work well
1 carrot / Segment an orange or tangerine
100 g/3½ oz. radicchio (medium head) / Endive, chicory or rocket/arugula
2 tangerines / Clementine, orange, pomelo or even grapefruit
3 tablespoons extra virgin olive oil / Ideally use extra virgin olive oil, but normal is fine
200 g/7 oz. burrata / Mozzarella is the best alternative, or mild, soft goat’s cheese
olive oil, for roasting
sea salt and freshly ground pepper
TOTAL TIME 20 MINUTES
Preheat the oven to 220°C fan/240°C/475°F/Gas 9.
Place the roast potatoes on a baking sheet and using a fork, squish each one to flatten it slightly and create some more edges for crisping up. Sprinkle with the cayenne pepper, drizzle with a little oil and season. Re-roast on the top shelf of the preheated oven for 15 minutes, until golden-brown and very crispy.
Meanwhile, boil the giant couscous according to the packet instructions, then drain well, rinse under cold water and set aside.
Peel the carrot into ribbons, separate the radicchio leaves and add them all to a large salad bowl. Once the couscous and potatoes are ready, add them to the bowl too. Finally, juice the tangerines over the salad, followed by the extra virgin olive oil and a good pinch of seasoning.
Toss all the ingredients together, then loosely tear the burrata over the top. Serve immediately.
GOES WELL WITH
I think this salad is the perfect accompaniment to a steak. Or have it with some of Hal’s Tahini and Yogurt Dressing, if you want a punchier sauce.
This salad is best consumed when fresh, but if you have leftovers, maybe just replace any very soggy radicchio leaves and top up with some fresh leaves. It’s lovely livened up and served as an open sandwich on some warm ciabatta or focaccia.