Recipe for Potato Salad with Crispy Kale, Fennel Tops and Tahini Dressing
Recipe for Potato Salad with Crispy Kale, Fennel Tops and Tahini DressingPrint
garlic, roughly chopped
kale leaves, washed
walnuts, toasted and roughly chopped
fennel tops, torn into bite-sized pieces (or use dill if you want)
salt and freshly ground black pepper to taste
Fill a charcoal starter with charcoal, ignite and leave until glowing two-thirds of the way up. Empty coals into one side of the barbecue and add a smoking wood chunk. I used cherry wood for this recipe.
Chop the potatoes into 2-3cm chunks and tip into an old roasting tin, drizzling generously with olive oil and season with salt and pepper.
Place the tin of potatoes on the opposite side of the bbq to the coals, so you are cooking them indirectly. Close the lid, and leave to cook for around 45 minutes, stirring about once or twice and rotating the tin so they cook evenly. About halfway through cooking, add the chopped garlic and stir through.
Mix up the dressing by whisking together the tahini and lemon juice with just enough cold water to make a creamy pourable sauce - about 4-5 tablespoons. Season with a little salt and pepper and set aside.
Drizzle the kale leaves lightly with olive oil and season with a little salt and pepper. Once the potatoes are cooked, remove from the barbecue and set aside to cool a little. Lay the kale leaves directly on the grill bars and crisp up for a minute or so, turning over once.
Allow the leaves to cool for a few seconds before crushing and sprinkling over the cooked potatoes.
Sprinkle the walnuts and capers over the potatoes along with a generous drizzle of dressing. To finish, scatter over the fennel tops or dill and serve whilst still a little warm.