Random Recipes Challenge (#19). Before explaining the challenge, let me tell you that I really enjoyed making my own version of Lukas Volger's Black Olive and Roasted Potato Salad with Arugula, even if I didn't read the recipe and then threw in my disaster cauliflower cupcakes!
Belleau Kitchen challenges readers each month to pick a recipe at random, make it and share it. I have been called a control freak on occasion. Random means a whole lot of letting go. It is just not me. Then he lured me in with all the posts about bloggers bookshelves. And very kindly followed up with a simple challenge. Just pick a recipe from your book collection at random. (See Jacqueline's list of some of the previous challenges.)
my shelves at random is just too hard. I have another way. Fortunately I am the sort of person who likes to list all my cookbooks on my blog, with the number of pages for each book. So I numbered the list and used the random number generator to find a book and then a page within the book.
pretzel buns. Been there, done that, blogged the nervous breakdown. Noooooooooo! I wasn't sure of random recipe etiquette. Make a recipe I have already blogged, pick another book, pick another recipe from the same book? I chose the last option.
I had a quick look at the Black Olive and Roasted Potato Salad with Arugula recipe before heading out to the supermarket. I got home and found that the recipe called for the potatoes to be roasted in an olive tapenade dressing rather than scattered with black olives. I decided to make some GlutenFreeHappyTummy cauliflower cupcakes to serve with the salad. They were soggy and messy. (Caralyn recommends wringing the moisture out of the cauliflower next time.)
I foolishly threw the cauliflower crumbs in with the salad before I was smart enough to photograph it and pretend I never did anything so reckless. Later I got disillusioned and threw in Sylvia's leftover vegies. You might spot her abandoned peas in the top photo.
tofu bacon and fried cornbread. Definitely a meal of random yumminess!
Previously on Green Gourmet Giraffe:
One year ago: Chickpea crackers and sweet potato stew
Two years ago: Fitzroy Gardens with soup
Three years ago: Shopping, Sylvia and Soup (Fennel, Lentil and Rice)
Four years ago: Shepherd’s Pie Traditions
Five years ago: BBoM Raspberry Brownies for Two
Roasted potato salad with black olives and greens
Adapted from Veggie Burgers Every Which Way by Lukas Volger
serves 3 as a main meal
450g potatoes, diced
450g sweet potato, peeled and dice
2 tbsp olive oil
2 large shallots, finely sliced
80g of a mix of rocket, spinach and lettuce
2-3 tbsp chopped black olives
juice of 1/2 lemon
1 tbsp balsamic vinegar
2 tbsp olive oil
1/2 tsp salt
Cook potato for about 5 minutes in boiling water on the stovetop until starting to cook on the outside but still uncooked in the middle. Toss potato and sweet potato chunks, olive oil and salt in two large roasting trays to give space to crisp up. Roast at 220 C for about 1 hour or until cooked and crispy around the edges. (NB my oven is quite slow - but I always check every 20-30 minutes unless I forget about the vegies altogether!) After 30 minutes I mixed the shallots with the potatoes and kept roasting.
Meanwhile make the dressing by lightly whisking all ingredients (or shaking in a sealed jar). Toss half the dressing through the salad leaves. Mix potatoes, sweet potatoes, chives and pile on top of the leaves. Drizzle with remaining dressing. Scatter with black olives. Serve warm or room temperature.
On the stereo: