Ingredients

For the Sweet and Sticky Potatoes
20 washed new potatoes
1 tbsp mango chutney
1 tsp olive oil
½ a Bird’s Eye chilli, finely chopped

For the Salsa
1 red onion, finely chopped
8 tomatoes, chopped
40g fresh coriander
½ lime juice only
2 tsp olive oil
Salt and pepper

For the Tomato Chilli Shot
1 Bird’s Eye chilli
800ml tomato juice (chilled)
4 shots of vodka
2 tsp vegetarian W orcestershire sauce

For the Potato Grates
4 medium potatoes, grated
750ml of vegetable oil for frying

For the Butter Bean Salad
2 standard cans of butter beans, drained
100ml tomato juice
20g thyme, chopped
1 tbsp olive oil
½ lemon, juice only
Pinch of sugar
½ tsp paprika

For the Hot and Sweet Tofu and Noodles
400g firm tofu, if in water drain and pat with a paper towel to absorb excess water, then cut into chunks
400g cooked noodles (vegan)
2tbsp mango chutney
2 Bird’s Eye chilli

For the garnish
2 carrots, grated
20g cress
1 cucumber, finely sliced
200g baby spinach
8 pickled chillies, cut the tip off to squeeze out excess liquid
Salt and pepper

Big Bad Boy Salad

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Serves 4
2/5 difficulty
40 minutes 40 min

This is a playful dish with has lots of components. To save time why not divide the recipes up between your friends and turn your kitchen into an episode of Masterchef? The salad can either be served on one large plate a little like a mezze or on four individual plates, it’s up to you.

Method

Step 1 - Sweet and sticky potatoes
1. Bring a large pan of water to the boil and add the new potatoes.
2. Simmer for around 10 minutes until cooked but still firm. Drain and put to one side.

Step 2 – Salsa
1. Finely chop the red onion, tomato and fresh coriander.
2. Place in a small bowl and add the lime juice and 2tsp of olive oil.
3. Season with salt and pepper.

Step 3 - Tomato chilli shot
1. Slice open a Bird’s Eye chilli, remove any seeds and finely chop.
2. Add the chilli to the 800ml of tomato juice, four shots of vodka, and 2 tsp of vegetarian Worcester sauce, chill. (If you prefer not to have alcohol, leave the vodka out.)
3. Stir before pouring into four small shot glasses.

Step 4 - Deep fried potato grates
1. Peel and grate 4 medium potatoes and pat with a paper towel to remove excess moisture.
2. In a large pan bring the oil up to frying temperature. To test this, add a few grates to the oil. The potato should start to sizzle almost immediately.
3. When the oil is ready carefully add half of the grated potato.
4. With a large slotted spoon carefully agitate the potato.
5. After approximately 6 minutes, scoop out the crispy potato and place onto a paper towel. 6. Repeat steps until all the potato has been fried, then season, with a pinch of salt.

Step 5 -Butter bean salad
1. Place the drained butter beans into a bowl.
2. Add 200ml of tomato juice, chopped fresh thyme, 1 tbsp olive oil, juice of half a lemon, ½ tsp of paprika, a pinch of sugar, season with salt and pepper.
3. Mix till beans are coated.

Step 6 – Hot and sweet noodles and tofu
1. Add 1 tbsp olive oil to a large non-stick frying pan.
2. Carefully mix together the tofu and noodles and gently fry for 5 minutes.
3. Add 2 chopped chillis and 2 tbsp of mango chutney and continue to cook for 3 minutes occasionally stirring.
4. Serve.

Step 7 – Sweet and sticky potatoes
1. When you are about to assemble the salad heat a little olive oil in a frying pan. Slice the potatoes you prepared in Step 1 in half and add to the pan.
2. After 2 minutes add one tablespoon of mango chutney and half a finely chopped chilli.
3. Stir and cook for 2 more minutes, then serve.

To assemble your salad:
1. Arrange your salads in small piles with the shot as the centre piece on each person’s plate. Alternatively place four shots in the middle of a large plate with the different salads placed around them.
2. Use the grated carrot, cucumber, spinach, cress and pickled chilli as a garnish.
3. Dress the salad with the remaining lemon, lime and a splash of olive oil