Thursday, 3 July 2008


  • 2 medium potatoes, diced
  • 1 tbsp olive oil
  • Salt to taste.
  • 1 spring onion, chopped
  • 1 tbsp fresh pepper, chopped
  • 1tsp oil.
  • Half an avocado, mashed
  • 2 tsp lemon juice
  • 75g, 1 small ball of mozzarella, sliced
  • 2 tbsp fresh parsley, chopped
  • 10-15 black olives
  • Sprinkle of ground black pepper.
Heat a non stick pan and fry the diced potatoes with the oil and salt. Lower the heat to medium and cook the potatoes for about 10 minutes until they turn golden and crispy. Transfer them on a serving plate. Chop spring onion and the pepper. Add to the frying pan and saute for 5 minutes with 1 tsp olive oil. Remove from the pan and tip into the serving plate over the potatoes.

Scoop out the avocado and mash with some lemon juice. Slice the cheese.

To make the salad
Add cheese, avocado, olives to the potato and pepper mixture in the serving plate. Scatter over the parsley, then toss all the ingredients together. Add more lemon juice, salt and black pepper just before serving to adjust the seasoning. Serves 2

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