Potato samble salad

If you yearn for a touch of spice in salads, this one’s for you. The mixture of potato and rice, with the spicy coating on the potato, means this is a substantial salad, ideal as a vegetarian main but also a great salad to plonk on the garden table for a barbecue!

Ingredients

• 1 kg potatoes
• 2 tsp curry powder
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• ½ cup basmati rice
• 1 small tin pineapple
• 1/2 cucumber, diced
• 2 tomatoes, deseeded and diced
• ½ cup salted peanuts
• 4 tbsp vinaigrette

Peel, cube and then boil the potatoes for 12 minutes until just under cooked. Drain, then rinse with cold water. Place the olive oil in a wide bottomed pan, and heat this on a medium to high heat. Add the curry powder to the oil, and after about half a minute, when it has darkened, add the potatoes and fry them, stirring constantly, until they're coated with the spice and starting to brown. Add the garlic, stir fry for one minute, and remove the mixture from the heat.

Cook the basmati rice, in plenty of boiling water, for 12 minutes, drain into a sieve and rinse with boiling water. Leave this to cool slightly for five minutes.

Cut the pineapple slices into chunks, chop the cucumber and tomato, and place all of these along withe peanuts, into a serving dish. Fluff the rice into the dish with a fork, declumping as you go. Add the vinaigrette, and toss it all up together. Add the potato and mix it in.

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