The perfect side to your summer feast. This BBQ chat potato salad with whipped feta and roasted pepper salsa is packed full of flavour, yet simple to put together. We guarantee your guests will be begging for the recipe…
1. Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 12 minutes or until just tender. Drain and cool completely.
2. Preheat a barbecue or chargrill to high. Toss potatoes with 2 tablespoons of oil and barbeque for 6-8 minutes until charred and completely cooked.
3. Place capsicum onto the barbeque and chargrill turning occasionally for 10-12 minutes or until charred and blackened. Place into a bowl and cover with cling wrap for 20 minutes, this allows the steam from the capsicums to help lift the skin.
4. In a mini food processor process the feta and yoghurt until smooth. Set aside.
5. Remove the peppers from the bowl and peel the skin away. Discard skin and seeds. Finely chop the peppers and add them to a bowl along with the preserved lemon, remaining olive oil, salt flakes and herbs.
6. In a bowl toss the potatoes with the pepper salsa and half the chopped herbs and season with sea salt flakes.
7. To serve, spread whipped feta over a serving platter, top with potato and peppers, scatter with remaining herbs and a drizzle of olive oil.
