The Big Brunch Salad

Big Brunch Salad
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Recipe courtesy of RIPE: Thought for Food by Angela Redfern & The Ripe Deli Team, Beatnik Publishing, RRP $60.00, https://beatnikpublishing.com

A great hearty warm brunch salad to serve for a gathering with family or friends, or a special occasion like Father’s Day or Mother’s Day.

TIP This salad is easily halved to serve 4 people, but we recommend making the whole quantity of dressing though, as it’s delicious used as a mayo in sandwiches or served with grilled vegetables, chicken or fish. Trust us, you will find a use for it.

Big Brunch SaladServes 8 GF,NF

Ingredients

CREAMY CHIPOTLE DRESSING

  • 1 – 2 tsp CHIPOTLE HOT SAUCE
  • 1 tsp SMOKED PAPRIKA
  • 1⁄4 cup (60ml) NATURAL YOGHURT
  • 1⁄4 cup (60ml) MAYO
  • 1⁄2 tsp MAPLE SYRUP or HONEY
  • SALT and freshly GROUND BLACK PEPPER

SALAD

  • 1kg BABY POTATOES
  • 4 tbsp OLIVE OIL
  • SALT and freshly GROUND BLACK PEPPER
  • 2 – 3 tbsp BUTTER, diced
  • 2 tbsp ROSEMARY, finely chopped
  • 600g SMALL VINE TOMATOES
  • 80g PANCETTA or STREAKY BACON
  • 1 cup (40g) BABY SPINACH
  • 1 AVOCADO, de-stoned skin removed and chopped into bite-sized chunks
  • A small bunch of SUMMER HERBS (we used BABY BASIL and PARSLEY), finely chopped
  • 8 EGGS, freshly poached or soft boiled and peeled

Method

To prepare the dressing: in a small bowl combine all the ingredients. Season to taste and refrigerate until required.

Preheat the oven to 200°C. Line a large baking dish and 2 baking trays with baking paper.

To cook the potatoes: place the baby potatoes into the baking dish, drizzle with half of the olive oil, season well and toss to coat. Cook for 20 minutes, then remove from the oven and add the butter and rosemary to the tray. Lightly crush the potatoes using a potato masher or the base of a cup. Give them a good toss in the butter and return them to the oven to cook for a further 10 minutes or until crispy and golden. Remove from the oven and set aside to cool a little.

To cook the tomatoes: on one of the baking trays, place the tomatoes. Drizzle over the remaining olive oil and season with salt and pepper. Cook for 10 minutes until the tomatoes just start to burst and blister. Remove from the oven and set aside to cool a little.

To cook the pancetta or bacon: on the other baking tray, lay the pieces of pancetta or bacon and roast for 8 – 10 minutes, or until crispy. Remove from the oven and break the pancetta/ bacon into pieces and set aside.

To serve: on a large serving platter place the roasted potatoes, tomatoes, spinach and avocado. Drizzle over some of the dressing and top with the cooked eggs. Scatter over the shards of pancetta or bacon and sprinkle with the herbs. Drizzle with a little more dressing and serve the remaining dressing on the side.

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