Pea, Braised Potato & Capsicum Salad With Caper & Anchovy Dressing
Salad / Summer / Fiona Smith / Serves: 3

3 tablespoons olive oil
1.5kg new potatoes or small waxy potatoes (walnut size)
6 cloves garlic
3 sprigs rosemary
2 teaspoons flaky sea salt
2 red capsicums
2 yellow capsicums
2 cups peas
1 cup young sorrel or rocket leaves

Caper & Anchovy Dressing
3 tablespoons capers
12 anchovies, finely chopped
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil


If you want to prepare the day before, once cool, cover and refrigerate. Bring back to room temperature for 1 hour before serving.

Replace the anchovies with bacon. Fry until crisp in half the olive oil for the dressing, drain and add to the salad.


December 2007

Heat the oil in a large, heavy-based casserole dish over a medium heat then add the potatoes.
Crush the garlic cloves with the side of a knife, discard the skins and add to the oil and potatoes along with the rosemary sprigs and salt.
Stir well, turn the heat to low, cover and cook for 45 minutes (more if your potatoes are larger), stirring occasionally.

Cut the capsicum into wide strips and add to the potatoes.
Cover and cook a further 30 minutes.
Stir in the peas.
Remove from the heat and leave to cool for 10 minutes then stir in the dressing.
Serve warm or at room temperature scattered with the sorrel or rocket leaves.

Caper & Anchovy Dressing
In a bowl combine the capers and anchovies then whisk in the sherry vinegar and finally the olive oil. Makes 1/2 cup.