I think I am pretty creative when it comes to pimping regular recipes up. I wanted to create ad potato salad that has different flavors than the usual ones and that also has no mayo in it.
The muhammara paste together with the potatoes and all those nice flavors from the spices and sprouts, makes it easy for me to crave this salad every other week.
If you cannot find any broccoli sprouts, you can go with any other sprouts I believe.
This salad can be eaten as a main or as a side dish.
Roasted Potato Salad with Broccoli Sprouts and Muhammara Paste
- 500g petite potatoes
3 tbsp sesame seeds
2 tbsp paprika
1 tsp cayenne pepper
1 tsp salt
2 tbsp olive oil
1 tsp cumin
50g broccoli sprouts
2 red bell peppers
1 clove garlic
1 tsp cumin
1 tbsp tomato paste
1 tsp pomegranate syrup
juice of half a lemon
1 tsp harissa
more olive oil to coat the red peppers
salt and pepper to taste
- Step 1 Preheat oven on 200 Celsius and cut peppers in halves. Coat them with olive oil and put them into the oven with the side of the skin on top. Bake for 20-25 minutes until edges are dark.
- Step 2
Steam or cook potatoes until fork tender. In a medium frying pan heat up olive oil and add spices. Fry potatoes in spices and oil until golden brown.
- Step 3
Shop parsley, and add potatoes, parsley, sesame seeds and broccoli sprouts to a bowl. Mix all well together.
- Step 4
Once the red peppers are ready, peel of the burned skin, chop walnuts and add those two along with the other muhammara ingredients to a blender or immersion blender and blend until smooth.
- Step 5
Add a few spoons of muhammara on each potato salad plate and enjoy.