Nothing complicated. Just good food, cooked outdoors
We're in full summer mode for Episode 5 of Cookout Sessions with Sam Jones (@NoMeatDisco), with a fresh take on an easy salad recipe.
It's got everything you need for a chilled day by the water - beach cookout vibes with tasty food and a sea dip. Watch below as Sam cooks up a Charred Za'atar Potatoes Recipe with Pickled Salad, super simple but packs a punch. Enjoy.
Charred Za'atar Potatoes with Pickled Salad
10 minutes
30 minutes
4
Sides & Sharers
Ingredients
For the potatoes:
- 600g baby potatoes (halved)
- 2 tbsp olive oil
- 1 tbsp za’atar
- Salt
For the garlic labneh:
- 200g labneh or thick yoghurt
- 1 garlic clove (grated)
- 1 tsp lemon juice
- Olive oil + smoked paprika to finish
For the pickled salad:
- 400g good quality chickpeas - drained
- 1/4 red onion - thinly sliced
- 150g cherry tomatoes - quartered
- 2 mini cucumbers - sliced
- 5 cornichons (pickles) - sliced
- Fresh parsley - roughly chopped
- Juice of half a lime
- Glug of extra virgin olive oil
- 2 tbsp pickle brine
- 2 tsp salt
- 1 tsp cracked pepper
Cooking Instructions
- Boil potatoes for 10 mins until just tender. Drain and crush lightly with your palm.
- Toss in oil, za’atar, and salt.
- Roast in a cast-iron skillet or tray in the pizza oven/over a fire or grill until golden and crispy (~15–20 mins).
- Mix labneh with garlic, lemon, and a pinch of salt.
- Mix together all of the salad ingredients.
Finish & serve:
- Serve the hot potatoes with a generous dollop of labneh and a smoky oil drizzle.
- Dish up the salad and enjoy.
Video: Charred Za'atar Potatoes Recipe with Pickled Salad
Loved this Charred Za'atar Potatoes Recipe with Pickled Salad? Follow Sam on Instagram at @NoMeatDisco for more vegan recipes, good tunes, and run club fun, and check out previous episodes of Cookout Sessions below.
A note on cooking outdoors and with open flames:
- Check whether fires are allowed in the area you've chosen for your cookout session, especially during the summer months.
- If fires/bbqs are allowed, choose a cooking spot well away from buildings, dry grass and vegetation, and overhanging branches. Make sure you set up on a flat and stable area.
- Don't leave the grill or oven unattended, and it's always best to have a fire blanket or extinguisher to hand, just in case.
- Leave No Trace - take your rubbish and waste home with you.
