ROASTIES TAKE TWO

Leftover roasties, or any crispy, crunchy potato for that matter, are brilliant reheated and re-crisped.

Serves four

INGREDIENTS

300g leftover roast potatoes

(or any cooked, previously crunchy potato, or wedges

or chips)

½ tsp cayenne pepper (or smoked paprika or small pinch of chilli powder)

Olive oil, for roasting 80g giant wholewheat

couscous

(or any grain – bulgur wheat or buckwheat work well)

1 carrot

(or segment an orange or

tangerine)

100g radicchio (medium head) (or endive, chicory or rocket)

2 tangerines

(or clementine, orange, pomelo or even grapefruit)

3 tbsp extra virgin olive oil (ideally use extra virgin olive oil, but normal is fine)

200g burrata (mozzarella is the best alternative, or mild, soft

goat’s cheese)

METHOD

Preheat the oven to 240C/220C fan/Gas 9.

Place the roast potatoes on a baking sheet and using a fork, squish each one to flatten it slightly and create some more edges for crisping up. Sprinkle with the cayenne pepper, drizzle with a little oil and season. Re-roast on the top shelf of the preheated oven for 15 minutes, until goldenbrown and very crispy.

Meanwhile, boil the giant couscous according to the packet instructions.

Drain well, rinse under cold water and set aside.

Peel the carrot into ribbons, separate the radicchio leaves and add them all to a large salad bowl. Once the couscous and potatoes are ready, add them to the bowl, too.

Finally, juice the tangerines over the salad, followed by the extra virgin olive oil and a good pinch of seasoning. Toss all the ingredients together, then loosely tear the burrata over the top.

Serve immediately.

GOES WELL WITH

Steak.

LEFTOVERS

This salad is best consumed when fresh, but if you have leftovers, replace any very soggy radicchio leaves and top up with some fresh leaves. It’s lovely livened up and served as an open sandwich on some warm ciabatta or focaccia.