- 6 ripe plum tomatoes
- ½ cucumber, unpeeled
- big bunch of watercress, roughly chopped
- 3 tablespoons olive oil
- juice of ½ lime
- ½ red chili pepper, seeded and chopped
- 4 medium-size sweet potatoes, unpeeled
- olive oil, for brushing
- sea salt and freshly ground black pepper
Watercress is a favorite ingredient of mine, because of its peppery flavor and crunchy texture. Also, each leaf is packed with vitamins and minerals. I think it is underused and underrated in our cooking today—arugula seems to appear far more often on restaurant menus. Watercress adds color, texture and a spicy kick to this crispy salsa, as it does to other cold dishes. It is also great in hot dishes, especially stir-fries.
- Put the tomatoes in a bowl, and cover with boiling water.
- After 20 seconds in the boiling water, plunge them straight into cold water. Drain, skin and chop the tomatoes.
- Cut the cucumber in half lengthwise, scoop out the seeds with a teaspoon and dice the flesh. Mix the cucumber with the tomatoes and watercress and transfer to a serving bowl.
- Put the 3 tablespoons olive oil, lime juice and chili pepper into a screw-top jar, and shake well to blend the ingredients. Drizzle this dressing over the salsa. Cover the bowl with plastic wrap, and chill until needed.
- Gently scrub the potatoes to clean them. Bring a large saucepan of water to a boil, add the potatoes and simmer for about 20 minutes, until tender. To test, stick the point of a sharp knife into a potato—it should just go through the middle. Drain, and let cool.
- Cut the potatoes into 1” slices. Brush a little olive oil on both sides of each slice, and sprinkle with salt and pepper. Heat a griddle pan or heavy frying pan until hot, and cook the potato slices for 2 minutes on each side, until golden brown.
- Divide the potatoes among four warm bowls, top with the crispy watercress salsa and serve.