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- Boil the potatoes in salted water until cooked through and you can pierce them easily with a fork. Drain and set aside to cool slightly. Once cooled slightly, slice any of the larger potatoes in half and leave the smaller ones whole.
- While the potatoes are cooking, fry the pancetta in a pan over medium heat for 4-5 minutes, until crispy. Scoop out the pancetta and set aside, leaving the rendered oil in the pan. Keep the pan on medium heat, add the capers and cook for three minutes, or until crispy. Remove the capers from the pan, add the shallots and cook for five minutes.
- In a large mixing bowl, add all the remaining ingredients along with the potatoes, cooked pancetta, shallots and crispy capers, and mix well to combine. Serve with grilled sausages or any of your favourite barbecue mains
Per serving: 490kcals, 29.3g fat (9.4g saturated), 41g carbs, 4g sugars, 16.7g protein, 5.1g fibre, 1.198g sodium
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