This potato dish has a real Moroccan flavour with coriander and mint as well as the kick of red chilli, proving salads don’t have to be boring. It makes a lovely barbecue dish or try it with baked fish or chicken to add a healthy touch to any meal. Ready in under 30 mins, it’s sure to be a winner with spice lovers. Little ones in the family can still enjoy the mild-flavoured artichokes and garlic taste – just take out the red chilli.
- 675g baby new potatoes, scrubbed and halved
- Salt and freshly ground black pepper
- 4tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- 390g can artichoke hearts, drained, rinsed and halved
- 2tbsp each freshly chopped coriander and mint
Put the potatoes in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Cook for 10-12 mins until tender. Drain well and cool for 10 mins, then return to the pan.
Meanwhile, put the oil in a small saucepan with the garlic and chilli, and heat very gently until warm.
As soon as the potatoes are ready, toss in the garlic and chilli oil along with the artichokes, and mix gently together. Carefully mix in the chopped herbs. Season to taste.
To serve, pile into a warm serving dish and serve immediately.
Artichoke hearts make an interesting addition to any salad; they have a mild, green-vegetable-flavour and are deliciously tender. If preferred, use cooked florets of broccoli or small stems of asparagus.