Last week I posted a recipe taken from Hugh Fearnley-Whittingstall's 'Take Three Good Things' that used potatoes, asparagus and halloumi (find the recipe here).
This week I have tried another delicious recipe from this cookbook (available on Amazon) using potatoes, cauliflower and curry as the three key ingredients. I made this for my lunch today and it took me no more than 15 minutes to prepare.
Recipe - Curried Potato Salad with Cauliflower
Serves 4
Ingredients:
400g new potatoes, cut into approx. 2cm chucks
Half a medium cauliflower, trimmed & cut into small florets
Squeeze of lemon juice
Salt and pepper (to season)
3 tablespoons mayonnaise
3 tablespoons plain natural yoghurt
1 tsp of curry paste (I actually used a teaspoon of mild curry powder as a substitute, but this still worked well)
Method:
1. Bring a large pan of water (with a pinch of salt) to the boil. Add the potatoes and simmer for about 3 minutes. Then add the cauliflower and cook for another 3 minutes until both are just tender. Drain and leave to cool.
2. Make the curried mayonnaise whilst the veggies are cooling - combine the mayo, yoghurt and curry paste/powder in a bowl.
3. Once the potatoes and cauliflower are cool mix them with the curried mayo. Season with some salt and pepper, and add the squeeze of lemon juice.
Done!
A great quick lunch idea. I actually think it would also be nice served warm - just mix the potatoes and cauliflower with the mayo mixture before they have cooled. I think I'll try it this way next time.
Lisa x
Last week my mum bought Hugh Fearnley-Whittingstall's cookbook 'Hugh's Three Good Things on a Plate', and whilst flicking through it his recipe using potatoes, asparagus and halloumi caught my eye. So yesterday I decided to make myself this dish for my lunch, using a fresh bunch of homegrown asparagus before the British Asparagus Season ends in mid-June. Here's how it turned out...
It tasted so good, after I'd finished my big plateful I wish I'd made enough to have seconds! Unfortunately I was only cooking for myself, so had adjusted the recipe quantities to make only 1 portion :( This dish makes a great lunch, or Hugh suggests serving it with sourdough bread to make a more filling meal of it.
Recipe - Hugh's Take Three Good Things - Potatoes, Asparagus & Halloumi
Serves 4
Ingredients:
600 - 700g new potatoes
4-5 cloves garlic (unpeeled), bashed
2 tbsp olive oil
400g asparagus
225g halloumi
Squeeze of lemon juice
Salt and pepper to season
A tbsp chopped parsley (optional)
Method:
1. Preheat the oven to 190C. Cut the potatoes into small chunks. Pour the olive oil into a roasting tray and then add the garlic and potatoes with some salt & pepper to season.
2. Whilst the potatoes are roasting, trim the ends of the asparagus and chop the spears into 3-4cm lengths. Cut the halloumi into small cubes (approx. 2cm)
3. Add the asparagus and halloumi to the potatoes once the 30 minutes have passed. Toss the ingredients to combine. Return the roasting tray to the oven and cook for 15 minutes.
4. Remove from the oven and discard the garlic cloves. Add a generous squeeze of lemon juice and toss all the ingredients together. Before serving you can scatter over some parsley if desired.
After this success I'm keen to try out more of the recipes from Hugh's cookbook, although there are so many tasty looking things I can't quite decide which to try next! The cookbook is currently available on Amazon for a very reasonable £9.99 (see here).
Lisa x
