- 500g new potatoes
- 1 red onion
- 380g grilled artichokes with herbs and spices
- 1 garlic clove
- A handful of flat leaf parsley
- 1 tbsp capers
- A pinch of dried chilli flakes
- 2 lemons
- 400g cooked ox tongue
- 100g plain flour
- 85g pea shoots
Prep: 15 mins | Cook: 30 mins
1. Halve any large new potatoes, then tumble the potatoes into a large pan and cover with cold water. Add a good pinch of salt and pop the pan on a high heat. Bring the potatoes to the boil, then simmer gently for 20-25 mins, till tender. When the potatoes have cooked, drain well and allow to cool slightly, then tip into a large salad bowl.
2. While the potatoes cook, peel and thinly slice the red onion. Drain the artichokes. Peel and grate the garlic clove. Finely chop the parsley leaves and stalks. Rinse the capers under a cold tap
3. Add the onion, artichokes, garlic, parsley and capers to the potatoes. Sprinkle in a pinch of dried chilli flakes and a little salt and pepper. Squeeze in the juice from both lemons and pour in 3 tbsp olive oil. Fold everything together and set to one side.
4. Slice the cooked ox tongue into 1cm-thick pieces. Tip 100g flour onto a plate and season with salt and pepper. Toss the pieces of tongue in the flour till evenly coated.
5. Pour 2 tbsp olive oil into a large frying pan and warm to a high heat. When the pan is hot, add the ox tongue chunks. Fry for 2-3 mins on each side, till brown and crispy.
6. While the ox tongue is cooking, fold the pea shoots through the potato salad and arrange on four warm plates. Top each plate with pieces of fried ox tongue and serve.
7. Get Cooking
To cook your ox tongue, follow the method in our recipe for Braised Ox Tongue with Cannellini Beans & Green Sauce