Ensalada con Patatas Bravas

This is a spin on the heavy, fried, unhealthy classic version. This recipe is fresher and brighter yet just as satisfying!

ENSALADA CON PATATAS BRAVAS: SPANISH POTATO SALAD [VEGAN, GRAIN-FREE]

INGREDIENTS

FOR THE POTATO SALAD:

• 2 pounds and 3 ounces of Kipfler potatoes
• 1 tablespoon salt
• 1/2 red onion, thinly sliced into strips
• 2 large tomatoes, seeds removed and sliced into thin strips
• 11.5 ounces cooked or canned chickpeas, drained and rinsed
• Small handful flat-leaf parsley, roughly chopped

FOR THE SAUCE:

• 4 tablespoons avjar (red bell pepper relish)
• 2 tablespoons sherry vinegar
• 1/2 tomato, seeds removed
• 1 large garlic clove
• 1 teaspoon chili flakes
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon oregano
• 1 teaspoon smoked paprika
• 1/2 cup extra virgin olive oil

PREPARATION

1. Place the potatoes in a large saucepan and cover with cold water. Add the salt and bring to the boil. Reduce the heat to a simmer and cook until the potatoes can be just pierced through with a knife. Drain and transfer to a large bowl.
2. To make the bravas dressing, blend all of the ingredients except the olive oil in a blender. With motor running, slowly add the oil. Season with salt and pepper, to taste.
3. Add the remaining salad ingredients to the potatoes and pour over enough dressing to coat really well. The potatoes will soak up quite a lot of the dressing, so add a little more than you think it needs. Check and adjust the seasoning, if necessary.

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