Batata harra
This Lebanese potato salad is spicy yet fresh with lots of lemon juice and herbs. We love to use a mixture of soft, fresh herbs including dill, parsley and coriander. This dish makes a fantastic side dish and will keep relatively well in the fridge for a day or two.
Ingredients
Metric
Imperial
- 4 large potatoes, peeled and halved
- 4 garlic cloves, grated to a paste
- 1 tbsp of tomato purée
- 1 tsp chilli flakes
- 1 tsp cayenne pepper
- 1 tsp coriander seeds, crushed
- 1/2 tsp turmeric
- 1 tbsp of lemon juice
- 1 handful of dill, chopped
- 1 handful of fresh parsley, chopped
- 1 handful of fresh coriander, chopped
- Carapelli Extra Virgin Olive Oil, to serve
- oil, for cooking
- salt
Method
Parboil the potatoes for 10 minutes, or until they are starting to just become tender. Drain and allow to steam dry, then cut into bite-sized pieces
- 4 large potatoes, peeled and halved
Heat a dash of oil in a frying pan and add the garlic, tomato purée and spices, cooking out for a few minutes
- 4 garlic cloves, grated to a paste
- 1 tbsp of tomato purée
- 1 tsp chilli flakes
- 1 tsp cayenne pepper
- 1 tsp coriander seeds, crushed
- 1/2 tsp turmeric
- oil, for cooking
Add the potatoes back to the pan and stir to coat in the spice mixture
Add the lemon juice and season with salt and pepper, then garnish with the herbs and a generous swirl of olive oil
- 1 tbsp of lemon juice
- 1 handful of dill, chopped
- 1 handful of fresh parsley, chopped
- 1 handful of fresh coriander, chopped
- Carapelli Extra Virgin Olive Oil, to serve
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