Warm potato salad with paprika, roast capsicum and goat’s curd

Ingredients

• 1 large red capsicum
• 1 large green capsicum
• 1½ tbsp extra virgin olive oil, plus extra, to rub
• 500 g waxy potatoes, such as pink eye (see Note) or kipfler, scrubbed, roughly chopped
• 1 tbsp sweet paprika
• 1 tbsp cider vinegar
• 200 g goat's curd (see Note)

Instructions

Preheat oven to 220°C. Rub capsicums with oil, place on an oven tray and roast on the middle of the oven, turning so they brown on all sides, for 25 minutes or until soft. (Alternatively, cook capsicums on the grill part of a barbecue.) Remove from tray, reserving cooking juices, place in a bowl and cover with plastic wrap. Leave for 10 minutes, then peel off skins and remove seeds, and discard. Cut capsicums into bite-size squares.

Place potatoes in a saucepan of salted water. Bring to the boil, then reduce heat and simmer for 10 minutes or until tender. Meanwhile, place capsicums, the reserved cooking juices, paprika, 1½ tbsp oil and vinegar in a bowl. Drain potatoes, add to capsicum mixture and toss gently to combine. Season with salt and pepper.

Serve salad warm, with goat’s curd dotted on top or tossed through as part of dressing.

Notes• The pink eye is a Tasmanian variety of potato and is available from selected greengrocers and supermarkets year round. Also known as southern gold, it has a light nutty flavour.

• Goat’s curd, lighter and less pungent than goat’s cheese, is from delis and selected greengrocers. Substitute soft goat’s cheese.

Photography by Alan Benson.

As seen in Feast magazine, December 2011, Issue 4.