serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 180 g frozen corn kernels
- 100 g (⅔ cup) frozen minted peas
- rice bran oil or sunflower oil for deep frying
- 350 g potatoes, julienned
- 200 g smoked chicken breast, shredded
- 2 carrots, shredded
- ½ red onion, finely diced
- 100 g pitted green olives, finely diced
- 60 g (½ cup) raisins
- 125 g (½ cup) whole-egg mayonnaise
- 30 g chives, chopped
- 30 g parsley, chopped
Instructions
Blanch the corn and peas in boiling water, then drain and set aside.
Heat about 3 cm (1¼ in) of oil in a deep heavybased frying pan to 190°C, or until a cube of bread dropped into the oil turns golden brown in 10 seconds. Pat the potatoes dry with paper towel, then cook in the hot oil for 5 minutes, or until golden and crispy. Remove the potatoes using a slotted spoon and drain on paper towel.
Put the potatoes, corn, peas, chicken, carrots, apple, onion, olives, raisins and mayonnaise in a large bowl. Mix until well combined. Season with salt and freshly ground black pepper.
Transfer the salad to a serving dish and sprinkle with the chives and parsley. Serve immediately, while the potatoes are still crispy.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
