Mediterranean Jersey Royal Salad

This recipe features in these meal plans: Spring Suppers, Summer Treats.

A Mediterranean style salad with Jersey Royal potatoes, pancetta, grilled pepper, mozzarella and black olives.


  • 700g of seasonal new potatoes (like Jersey Royals), halved
  • 1 large red pepper (170g), halved
  • 1 large yellow pepper (170g), halved
  • 125g of mozzarella, roughly torn
  • 100g of sliced smoked pancetta, coarsely chopped
  • 50g of black olives
  • 2 tbsp sun dried tomato paste
  • 2 tbsp olive oil
  • a handful of torn basil leaves
  • 1 tbsp lemon juice
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Price per person: £2.09
  • Store cupboard: Cook's
  • Calories per serving: 433
  • 5-a-day per serving: 1
  • Print Recipe
Mediterranean Salad photo

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  1. Preheat the grill to a medium-high heat. Cook the new potatoes in lightly salted boiling water for 10-12 minutes, or until tender. Once cooked, drain the potatoes and set aside.
  2. Meanwhile, place the halved peppers onto a baking tray, skin side up, and brush with 1 tbsp olive oil. Grill for 15-20 minutes, or until the skins start to char. Set aside to cool before peeling off the skins. Then roughly tear them into strips.
  3. Heat 1 tbsp of oil in a frying pan and fry the pancetta for 2-3 minutes, or until brown, then set aside.
  4. Mix together the sun dried tomato paste and lemon juice in a large bowl. Add the potatoes, peppers, pancetta, olives and mozzarella into the bowl and toss everything together gently until coated.
  5. Season to taste with salt and pepper. Serve immediately with the torn basil leaves for garnish.

Cook's tips

Cooks tip: Place the grilled peppers into a small plastic bag while they cool. The steam will make them easier to peel.

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