serves
4
prep
10 minutes
cook
1:25 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:25
hour
difficulty
Easy
level
Stream free On Demand
BBQ
episode • Middle East Feast with Shane Delia • cooking • 22m
G
episode • Middle East Feast with Shane Delia • cooking • 22m
G
Ingredients
- 6 Sebago potatoes (or any good roasting potato variety)
- 1 bunch spring onions
Dressing
- 100 g walnuts, roasted and crushed
- 2 golden French shallots, finely diced
- 1 lemon, juice
- 1 tbsp sweet paprika
- 1 tbsp isot pepper (black Aleppo pepper)
- 1 tbsp sherry vinegar
- sea salt, to taste
- ½ bunch chives, finely chopped
Instructions
- Light a charcoal barbecue and wait until the coals become white hot.
- Prick the potatoes all over with a fork, then bury them in the white coals of the barbeque, where it’s not red hot so the potatoes can cook slowly. Bake the potatoes until you can easily insert a skewer into the centre.
- For the dressing, combine all the ingredients in a large bowl with a good drizzle of olive oil. When the potatoes are tender, carefully brush off the embers, scoop out the potato flesh, add to the dressing and toss to combine. Check the seasoning and place on a large serving plate.
- Place the spring onions on a metal rack over the coals and cook until charred and wilted. Remove from the heat, roughly chop and scatter over the potato salad. Drizzle with a little extra oil.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
BBQ
