Loosely based on Lebanese Potato Kibbeh... Great side dish anytime of the year – warm or cold. Best thing is you don’t need to peel the potatoes...
Ingredients (serves 4-6)
- 125ml Olives Et Al Extra Virgin Olive Oil
- 1.5kg Waxy Potatoes
- 10-12 Cherry Tomatoes
- 1 Red Onion peeled and chopped
- 150g Frozen or fresh peas
- 25ml Olives Et Al Lemon & Dill Dressing
- Salt and Pepper to taste
Wash and scrub the potatoes without peeling. Put them into a pan of salted water and bring to boil. Simmer gently for 25-30 minutes until tender and skin is bursting. Remove, drain and set aside.
While the potatoes are doing heat some oil in a frying pan and cook the tomatoes until they char and wrinkle. Season with Salt and remove.
Cook the peas in the same pan, adding a spoon or two of water. Remove and drain. Put the potatoes into a bowl and gently crush – keeping some shape but breaking the potatoes into bite size chunks.
Add the onions, tomatoes and peas, pour in the Olive Oil and Lemon and Dill Dressing, season with Salt, Pepper, and Fresh Dill (if you have it) and serve whilst still warm.
We hope you enjoy cooking this recipe – if you have any comments or would like to share your own please go to the recipe section of our website www.olivesetal.co.uk/recipes