Slightly spicy potato-tomato salad with fried sage

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Recipe by Damaris Beems Course: saladCuisine: Medittarenean
Servings

4

Preparation

1

hour 
Cooking time

10

minutes
Total time

1

hour 

10

minutes

I had leftover tomatoes. I had leftover potatoes. And thought, yes let’s put them in the oven. And then thought, go make a salad. Very simple salad, but simple often also means delicious. Soft, spicy with the harissa and crunchy with the sage leaf. A salad with delicious layers of flavour.

Ingredients

  • 500 gram potatoes

  • 750 gram tomatoes

  • 1 red onion

  • 1 bouquet sage

  • 1 table spoon harissa

  • 2 cloves garlic

  • 50 gram flour

  • 50 gram cornstarch

  • olive oil

  • 2 lemons

  • salt and pepper

  • 200 ml sunflower oil

Cooking time

  • Peel the potatoes and cut them into cubes. Also cut the tomato into cubes. Put them in a large baking tin and put them in an oven at 200 degrees. Pour some olive oil over it and let it bake for about 45 minutes. Let the tomatoes and potatoes cool to room temperature. Squeeze the lemons. Mix the harissa with the lemon juice and some more olive oil, salt and pepper. Pour it over the salad.
    Make a paste of the flour, cornflour and some water with gaz. Mix in some black pepper. Remove the leaves from the sage sprigs.
    Heat a pan with the sunflower oil. Dip the sage leaves in the paste and fry them in the sunflower oil. Let them drain on kitchen paper.
    Garnish the salad with your fried sage leaves.

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