Roman potato salad with scampi

Name: Roman potato salad with scampi
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g baby potatoes; 1 glass (370 ml) Tomatoes Peppers (pickled, mild and fruity); 2 Garlic cloves; 60 g Pine nuts; 40 g Parmesan cheese; 1/2 TEASPOON Sambal Oelek; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 175 g Rocket salad; 250 g cherry tomatoes; 12 scampi ready to cook (approx. 20 g each); 2 TABLESPOONS Oil; 2-3 TABLESPOONS Lime juice; 3-4 Stem(s) Basil; 7-10 Tbsp Java peppercorn; 7-10 Tbsp Lime wedges

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g baby potatoes
1 glass (370 ml) Tomatoes Peppers (pickled, mild and fruity)
2 Garlic cloves
60 g Pine nuts
40 g Parmesan cheese
1/2 TEASPOON Sambal Oelek
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
175 g Rocket salad
250 g cherry tomatoes
12 scampi ready to cook (approx. 20 g each)
2 TABLESPOONS Oil
2-3 TABLESPOONS Lime juice
3-4 Stem(s) Basil
7-10 Tbsp Java peppercorn
7-10 Tbsp Lime wedges

Directions

1
Wash the potatoes thoroughly, place them in a pot with water, bring to the boil, cover and cook over medium heat for about 20 minutes. Meanwhile, for the red pesto, pour tomato and paprika into a sieve and drain well.
2
Peel and chop the garlic. Roast 20 g pine nuts in a pan without fat until golden, take them out and put them aside. Coarsely chop the parmesan. Put the parmesan, tomato-paprika, garlic, sambal oelek, 40 g pine nuts and olive oil in a high mixing bowl, puree with a blender.
3
Season to taste with salt and pepper. Drain the potatoes, rinse and peel. Cut potatoes in half and let cool. Meanwhile clean, wash and cut romaine lettuce into strips. Wash, clean and halve the tomatoes.
4
Wash the scampi and dab dry with kitchen paper. Heat the oil in a frying pan and fry the scampi over medium heat for 4-5 minutes while turning. Sprinkle with lime juice shortly before the end of the frying time.
5
Season scampi with salt and pepper. Remove from the pan. Meanwhile, wash the basil, dab dry and pluck the leaves from the stems. Mix potatoes, romaine lettuce, tomatoes, basil and scampi.
6
Arrange on plates. Sprinkle with roasted pine nuts and pepper and add a dash of pesto. Garnish with lime wedges. Add the rest of the pesto in a small bowl.