Harissa-baked potato skins and crispy lettuce salad from Essential Ottolenghi: A Collection (page 146) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Scrambled harissa tofu; Slow-cooked chicken with a crisp corn crust

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on July 15, 2020

    I had potato skins left over from the previous day, so the salad was easy enough to make for lunch. With rose harissa, the skins had a kick but weren't too spicy. My preserved lemon is pretty strong and salty, so I rinsed it and used less. I substituted romaine lettuce for iceberg and omitted the tarragon (didn't have). Mint might have been a good subsitute but it was fine without. Really interesting salad with an unusual but rather addictive combination of flavors.

  • JJ2018 on November 28, 2019

    Prepped the potato skins the day before. This was a lovely accompaniment to the chicken as suggested and with potato skins pre-prepped came together easily.

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