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.
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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.
Top Tip for making Warm spicy potato and artichoke salad
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.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published