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.
Ingredients
- 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
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Method
- 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.
- 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.
- Heat 1 tbsp of oil in a frying pan and fry the pancetta for 2-3 minutes, or until brown, then set aside.
- 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.
- 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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