Causa Limeña (layered potato salad)

with tomato tartar and aioli made from kalamata olives

This typical cold dish from Peru consists of tasty mashed potatoes dressed with lemon and chilli, and a tartar of sun-dried- and fresh tomatoes with cashew nuts and red onion. The kalamata olive aioli will add to the smoothness in your mouth.

Preparation time:

50 min.

Difficulty level:

You can do it!

Allergens:

egg, tree nut, wheat, soya, gluten

Utensils:

(Hand) blender

Ring mould

Ingredients

Potato

Yellow pepper

Lemon

Plum tomato

Sun-dried tomatoes

Cashew nuts

Red onion

Fresh coriander

Sweet red paprika powder

Aioli

Kalamata olives

Cherry tomatoes

Red cabbage

Mix of green leaves

Oriental salad dressing

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3741
894
46
7
116
23
18
18
26
1328

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash all the vegetables. For the puree: peel the potatoes and cut them into medium-size pieces. Place them in a pot and cover them with water. Add salt to taste. Bring the water to a boil and let them cook for 15-20 minutes until they're tender. Drain the water and let the potatoes cool down and dry in the colander. Mash them to a puree and spread it on a plate, so it can cool down to room temperature. Set aside.

Cut the yellow pepper into pieces and sauté it in a few drops of oil until soft. Season to taste. Place the pepper, the juice of 1/2 a lemon and 1 tablespoon of olive oil in a mixing jar and blend it to a smooth sauce. Mix the pepper sauce with the potato puree and season to taste.

For the filling: boil 1 cup of water and soak the sun-dried tomatoes and cashew nuts. Cut the plum tomato lengthwise into 4 pieces, remove the pulp and cut the meat into small cubes. Finely chop the onion and coriander. Chop the sun-dried tomatoes. Finely chop the cashew nuts. Mix all the ingredients in a bowl and season to taste. Set aside.

Remove the seeds from the olives and place them in a mixing jar together with the aioli. Blend it to a smooth cream and set aside.

To put the causa together: place a 12cm ring mould in the centre of the plate. Add 1/4 of the puree and press it to make it even. Add half of the vegetable mixture. Use a spoon to press it towards the edges. Add a thin layer of the olive-aioli and cover it with another layer of puree. Finish it by adding another layer of aioli on the puree. Remove the ring by pressing the ingredients with a spoon, so it doesn't fall apart. Repeat this for the other plate. Garnish the causas with cherry tomatoes cut in half.