Grilled new potatoes with charred jalapeño green ajika
- Side
- 4
- 60 minutes
In this dish, our green ajika, made with fresh herbs, spices and charred jalapeños, is tossed with barbecued new potatoes and olive oil. The potatoes are served on a bed of red pepper spread, made with cayenne pepper and hot smoked paprika. This is the perfect elevated side dish for any spread.
Ingredients
Metric
Imperial
Green ajika
- 4 jalapeños, large
- 2 tbsp of extra virgin olive oil
- 2 garlic cloves
- 1/2 bunch of fresh coriander
- 1/2 bunch of fresh mint
- 1/2 bunch of fresh parsley
- 1/2 bunch of dill
- 1 handful of celery leaves
- 1 tbsp of fenugreek leaves
- 1 tbsp of lemon juice
- 1 tbsp of water
- salt and pepper, to taste
Grilled new potatoes
- 400g of new potatoes, sliced into halves
- 3 tbsp of olive oil
- salt and pepper, to taste
Spiced sun-dried tomato spread
- 1 tin of chickpeas, drained with aquafaba reserved
- sun-dried tomatoes, from a 200g jar, drained
- 20g of tahini
- 200ml of olive oil
- 1 lemon juice, juiced
- 1 garlic clove
- 2 tsp hot smoked paprika
- 1 tsp turmeric
- 2 tsp cayenne pepper
- salt and pepper
Garnish
- 1 handful of fresh coriander, leaves picked
- 1 handful of dill
- 1 pinch of chilli flakes
- 1 jalapeño, finely sliced
Equipment
- Barbecue
Method
Begin by preparing the green ajika. Prepare the barbecue for direct cooking or preheat the grill, then toss the jalapeños in 1 tablespoon of the olive oil
- 4 jalapeños, large
- 1 tbsp of olive oil
Once the barbecue or grill is ready, char the jalapeños until they are tender, then remove them from the heat and leave them to cool for a minute or so
Remove the seeds and stems from the jalapeños then add them to a food processor along with all the remaining ajika ingredients except for the remaining olive oil
- 2 garlic cloves
- 1/2 bunch of fresh coriander
- 1/2 bunch of fresh mint
- 1/2 bunch of fresh parsley
- 1/2 bunch of dill
- 1 handful of celery leaves
- 1 tbsp of fenugreek leaves
- 1 tbsp of lemon juice
- 1 tbsp of water
Blend everything together until smooth, adding an additional tablespoon of water if required
Stir in the remaining olive oil, season with salt and pepper to taste, then transfer to a clean jar
- 1 tbsp of extra virgin olive oil
Next, prepare the new potatoes. Toss the potato halves in the olive oil with some salt and pepper, then cook for around 10–12 minutes, or until the potatoes are cooked through
- 400g of new potatoes, sliced into halves
- 3 tbsp of olive oil
Once the potatoes have cooked, transfer to a large mixing bowl and toss with a couple of tablespoons of the green ajika. Set aside
For the spiced sun-dried tomato spread, add all of the ingredients to a large blender and secure the lid. Blitz on a high speed for around a minute until the mixture is almost smooth, then adjust the consistency using the reserved aquafaba as needed. Season with salt and pepper to taste
- 1 tin of chickpeas, drained with aquafaba reserved
- sun-dried tomatoes, from a 200g jar, drained
- 20g of tahini
- 200ml of olive oil
- 1 lemon juice, juiced
- 1 garlic clove
- 2 tsp hot smoked paprika
- 1 tsp turmeric
- 2 tsp cayenne pepper
- salt and pepper
To plate, spoon the red pepper spread over the base of a serving dish then top with the new potatoes. Garnish with some fresh coriander, dill, red chilli flakes and jalapeño then serve
- 1 handful of fresh coriander, leaves picked
- 1 handful of dill
- 1 pinch of chilli flakes
- 1 jalapeño, finely sliced
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