This Mixed Potato Salad with Red Chilli, Coriander and Feta is based on a Jamie Oliver recipe from his 30 minute book, that recipe uses the microwave and suffice to say that, since I have the Thermomix, the microwave only warms milk and reheats food, along with the endless coffees that I leave to go cold.
So I have adapted it to the Thermomix which also allows me to make something in the bowl, where I in fact made a Vichyssoise (cold leek soup) for the next day while the potatoes steam in the Varoma.
I also made a Gazpacho before starting on this, that's two cold soups in the fridge for today.
Did I tell you the UK is in the middle of a very unusual several weeks long heat wave?
This salad is really nice warm straight away or cold after having a nice stay in the fridge (husband took the leftovers to work today).
We had it with thin turkey breast fillets fried in very little olive oil in the griddle pan, just seasoned with a few twists of the black pepper mill and a tiny bit of salt.
If you don't have a Thermomix you can still prepare it of course!
Have you joined my Thermo Cooking group?
Sweet Potato, Potato, Chilli and Coriander Salad
Snazzy printable recipe card further down
Ingredients
2 large sweet potatoes, washed, with any tough bits removed but with the rest of the skin on, halved lengthways, then sliced in big chunks
2 medium sized potatoes (halved)
Half lemon
1 red chilli, seeds in
Big bunch of fresh coriander
50 g feta cheese
Extra virgin olive oil
Parchment/baking paper
Method
1.
Line the bottom of the Varoma with baking paper by wetting it under a cold tap, scrunching it up and then spreading it over the bottom of the Varoma (no need to use the Varoma tray, middle insert, for this recipe).
2.
Add one litre of water to the Thermomix bowl, place the potatoes in the lined Varoma together with the half lemon and cover with the lid (no need to use the tray): 30 minutes, Varoma, speed 2 and a half. Check that they are done and place them in a large salad bowl. Squeeze the lemon over them and discard it, also make sure any of the lovely citric juices left in the parchment paper are tipped into the salad bowl with the spuds.
3.
Dry Thermomix bowl, add chilli and coriander: 4 seconds, speed 5. Add the 50 g feta: 2 seconds, speed 5 (keep going if you would like it all chopped quite small). You could, of course, make this mix as step one and reserve (I just didn’t want an extra bowl to wash).
4.
Many thanks to The 4 Blades for the addition of this step: add the potatoes, lemon juices, extra virgin olive oil to the bowl: 5 seconds, reverse, speed 4 (being careful not to turn it to mush!). My previous option was to just drizzle the potatoes with a bit of extra virgin olive oil and add the chopped coriander, chilli and feta directly from the TM bowl and mix well. Either option is very easy as you can see. Ready in a jiffy.
Sweet Potato, Potato, Chilli and Coriander Salad
Equipment
- Thermomix
Ingredients
- 2 large sweet potatoes washed, with any tough bits removed but with the rest of the skin on, halved lengthways, then sliced in big chunks
- 2 medium sized potatoes halved
- Half lemon
- 1 red chilli seeds in
- Big bunch of fresh coriander
- 50 g feta cheese
- Extra virgin olive oil
- Parchment/baking paper
Instructions
- Line the bottom of the Varoma with baking paper by wetting it under a cold tap, scrunching it up and then spreading it over the bottom of the Varoma (no need to use the Varoma tray, middle insert, for this recipe).
- Add one litre of water to the Thermomix bowl, place the potatoes in the lined Varoma together with the half lemon and cover with the lid (no need to use the tray): 30 minutes, Varoma, speed 2 and a half. Check that they are done and place them in a large salad bowl. Squeeze the lemon over them and discard it, also make sure any of the lovely citric juices left in the parchment paper are tipped into the salad bowl with the spuds.
- Dry Thermomix bowl, add chilli and coriander: 4 seconds, speed 5. Add the 50 g feta: 2 seconds, speed 5 (keep going if you would like it all chopped quite small). You could, of course, make this mix as step one and reserve (I just didn’t want an extra bowl to wash).
- Many thanks to The 4 Blades for the addition of this step: add the potatoes, lemon juices, extra virgin olive oil to the bowl: 5 seconds, reverse, speed 4 (being careful not to turn it to mush!). My previous option was to just drizzle the potatoes with a bit of extra virgin olive oil and add the chopped coriander, chilli and feta directly from the TM bowl and mix well. Either option is very easy as you can see. Ready in a jiffy.
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