This salad has delicious new flavours and textures, with the saffron enhancing the delicate flavour of the ricotta. Roasted potatoes, crispy bacon and baby leek salad served with saffron ricotta and olives is going to be your new winter go-to!
Roasted potatoes, crispy bacon and baby leek salad served with saffron ricotta and olives
- 500g new potatoes
- 20ml olive oil
- 10ml Maldon salt
- 150g bacon bits
- 4 baby leeks, sliced horizontally
- 40ml water
- 10ml saffron threads
- 150ml fresh ricotta
- 10 green olives, optional
- 40ml walnut oil
- salt and freshly ground black pepper, to taste
Preheat the oven to 180°C.
Prick the potatoes all over with a fork and place them in a roasting tray. Drizzle with the olive oil and sprinkle with the salt. Roast until crispy, about 20 minutes.
Dry-fry the bacon in a frying pan over high heat until crispy, about 5 minutes. Remove and keep warm.
In the same frying pan, fry the leeks until soft, about 5 minutes. Remove and keep warm.
Dissolve the saffron threads in the water and gently stir in the ricotta until it becomes yellow in colour – do not stir vigorously as it will break up the ricotta.
To serve, put the potatoes in a serving dish, sprinkle with the bacon bits and leeks, and crumble the saffron-ricotta over. Drizzle with the walnut oil and season.