I have had a terrible run with my cooking recently -since I started to write my thesis to be precice. I wasn’t enthusiastic about anything for the last 2 months and even the simplest dishes turned out incredibly dull which doesn’t happen in my kitchen anymore. It all changed when I spotted Yotam Ottolenghi’s Jerusalem and Mediterranean cooking programmes on TV. I mean I am a huge fan of Jewish cuisine anyway but Ottolenghi was all I needed at the time. I am inspired again! And this salad is just the beginning peoples…
10 new potatoes, washed and cut into wedges
4 banana chilli, washed, deseeded and cut into chunks
1 shallot, washed and chopped finely
1 small onion, peeled and sliced finely
Handful fresh herbs like dill, flat-leaf parsley and mint, chopped roughly
1 tbsp pomegranate syrup
Juice of ½ lemon
1 tbsp olive oil
½ tbsp white wine vinegar
Salt, pepper and sumac
• Mix salt, pepper and oil in ActiFry’s spoon. Stir well and drizzle over the potato wedges. Set the timer to 25 minutes and cook the potatoes until they are crispy. Remove the potatoes and place them in a large salad bowl. Set aside.
• Place the banana chilli in ActiFry and cook for 15 minutes. Add them to the potatoes.
• Once the potato and banana chilli mixture is cool, add the herbs, onions and shallots and stir well. Mix together pomegranate syrup, olive oil, vinegar, lemon juice, salt and pepper in a small bowl and whisk well.
• Drizzle over the salad and stir again. Top the salad up with sumac and serve.