Oriental roast potato salad

Name: Oriental roast potato salad
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 750 g Potatoes; 750 g Sweet potatoes; 7-10 Tbsp Salt; 8 TABLESPOONS Olive oil; 1 Onion; 200 g Bulgur; 3 TSP Tomato paste; 350 g Cutting beans; 3 TABLESPOONS Sesame; 75 g roasted salted pistachio kernels in shell; 1 yellow pepper; 1 red pepper; 1 collar Parsley; 3 Stem/s Mint; 75 g dried dates; 1 piece(s) (à ca. 2 cm) Ginger; 150 ml Cider vinegar; 2 TEASPOONS Dijon mustard; 1 TEASPOON Sweet peppers; 0,5 Tl Chili Flakes; 7-10 Tbsp Pepper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Sweet potatoes, beans, bulgur and a date dressing provide variety, pistachios and sesame for a crunchy bite

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

750 g Potatoes
750 g Sweet potatoes
7-10 Tbsp Salt
8 TABLESPOONS Olive oil
1 Onion
200 g Bulgur
3 TSP Tomato paste
350 g Cutting beans
3 TABLESPOONS Sesame
75 g roasted salted pistachio kernels in shell
1 yellow pepper
1 red pepper
1 collar Parsley
3 Stem/s Mint
75 g dried dates
1 piece(s) (à ca. 2 cm) Ginger
150 ml Cider vinegar
2 TEASPOONS Dijon mustard
1 TEASPOON Sweet peppers
0,5 Tl Chili Flakes
7-10 Tbsp Pepper

Directions

1
For the potatoes, peel, wash and roughly dice the potatoes and sweet potatoes. On a baking tray, mix with 1 tsp salt and 2 tbsp oil and bake in a preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 30 minutes. Let cool off.
2
For the bulgur peel and chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Add bulgur and sauté briefly. Stir in tomato paste (see tip). Add 400 ml water and 1⁄2 tsp. salt. Then bring everything to the boil and cook over a low heat for 8-10 minutes. Stir more often. Pour Bulgur into a wide bowl and let it cool down.
3
Clean, wash and cut the beans into wide strips. Cook in boiling salted water for 6-8 minutes. Drain, quench and let cool.
4
Roast the sesame seeds in a pan and take them out. Remove the pistachios from their shells and chop them coarsely. Clean, wash and cut the peppers into small cubes. Wash and finely chop the herbs.
5
Finely chop dates for the dressing. Peel and grate the ginger. Mix both with vinegar, mustard, paprika powder, chili flakes, salt and pepper. Fold in 5 tablespoons of oil.
6
Mix all the prepared ingredients with the dressing and let it stand for about 30 minutes. Season to taste with salt and pepper.
7
Stir tomato paste evenly into the sweaty wheat groats with a wooden spoon. Then add the water.