Warm n’duja, runner bean and potato salad with feta and pumpkin seed picada
Description
75g n’djua
300g cooked baby potatoes, sliced
200g runner beans
2 shallots, finely chopped
100g crumbled feta
Slice the runner beans into 3cm pieces and cook in boiling salted water for 3 minutes. Drain well and set aside.
Heat the n’duja in a large pan and stir well to break it up. When it starts to melt add the potatoes and cook for minute. Add the shallots and cook for a couple of minutes then add the beans to coat.
Spoon onto a platter and crumble the feta on top.
Sprinkle over the pumpkin seed picada and serve.
Pumpkin seed picada
50g pumpkin seeds
25g breadcrumbs
1 clove garlic minced
25ml olive oil
Handful chopped parsley
1 tablespoon sherry vinegar
Heat the oil in a frying pan and add the seeds and crumbs. Cook for a minute then add the garlic. Cook until golden and add the parsley and vinegar. Cool and then chop coarsely. Check seasoning.
United States
