Summer spreads are incomplete without potato salads, and Roasted Red Pepper Tapenade brings a similar creamy, rich taste as mayonnaise. This vibrant and colourful salad features roasted peppers and smooth Spanish Chickpeas as well as sweet, roasted onions and peppers.
500g new potatoes, Jersey royals if available
1 red onion, cut into quarters
2 green peppers, or a mix or colours
1/3 660g Jar Chickpeas, drained of liquid
Small bunch fresh oregano (dried is ok if unavailable)
Heat your oven to 205C fan/225C non-fan. When hot, drizzle a little oil over the onions and peppers, season with salt and place on a baking tray and roast in the oven for 15 minutes. The onions should be softened and frazzled around the edges but completely soft. The peppers might need longer to cook, so remove the onions from the tray and give the peppers another 5-10 minutes, or until they look softened and blistered. Put the peppers in a bowl and cover so that they sweat. When cool, remove the stalks and seeds but keep and juice, then season with salt and set aside.
Whilst the onions and peppers are cooking, place the potatoes in a pan, cover with water and season well with salt. Place on a high heat, bring to the boil, then turn down and simmer for around 10-15 minutes or until just cooked. If a sharp knife reaches the centre, then they are ready. Drain and when cool enough to handle, cut into halves or quarters if very large.
Make the dressing by combining the tapenade, olive oil, vinegar, salt, and generous amount of black pepper in a small bowl. Once the potatoes have been cut and are still warm, add the dressing and drained chickpeas and mix to coat. Taste and add more salt if you feel necessary.
To make the salad, remove the skin from the onions and separate out the layers. Tear the peppers into strips. Arrange a layer of potatoes and chickpeas on the base of large bowl or plate, then add a few pieces of onion, pepper and fresh oregano, then repeat the process until everything has been used up.