I call this a salad, even though it’s a mixture of cooked vegetables which are served warm, because the vegetables are lightly tossed together, and it has a vinaigrette dressing.
I call it a potato salad, because that’s what I start with, and to which I add the other ingredients as I go. But it’s not a potato salad in the egg and bacon and mayonnaise sense.
I’ve made this a few times, and it changes every time except for the potatoes and the chickpeas. The potato provides the satisfying carbohydrates, while the chickpeas add some protein and their wonderful texture. It’s very versatile, and can be changed depending on what’s in season or what’s in the fridge. But for this entry, I’ll list the ingredients and quantities that I used tonight, and then suggest some variations at the end.
Serves 2 as a main, or 4 as a side dish
500g chat potatoes
1 cup diced golden kumara (sweet potato)
1 cup cauliflower, broken into florets
About a handful of green beans, topped and tailed.
1 can of chickpeas, drained
Salt and pepper to season
for the vinaigrette
Extra virgin olive oil
(A few tablespoons of each, I usually just keep adding a bit of each until the mix looks right to me)
1 handful of shaved romano cheese
1 handful of sliced coppa, shredded
Steam the potatoes whole. When they are nearly done add the kumara. When that’s nearly done, add the cauliflower, and then when everything is tender but not overcooked, add the beans for about a minute before taking everything off the heat and draining and rinsing if necessary.
Remove the potatoes and cut into quarters.
Put the saucepan (without the steamer) back on a low heat, add the quartered potatoes and the chickpeas. Mix them gently and drizzle the vinaigrette over them.
Add the other vegetables, season, toss together, and gently reheat.
Once they are warmed through, remove from heat and serve.
Now, if you are vegetarian, or are serving this to accompany another dish, you can stop right here. However, if I’m eating this as a main course, I often like to add some animal protein at this point.