Beet-stained nicola potatoes with goats cheese, salsa verde and poppyseed crumble

by Leah Halmagyi


  • 2 large beetroot, peeled and grated
  • 4 bay leaves
  • 1 tsp black peppercorns
  • 8 Nicola potatoes, peeled
  • ½ bunch parsley leaves
  • ½ bunch thyme leaves
  • ½ bunch dill sprigs
  • 6 garlic cloves
  • 2 tsp capers
  • ¾ cup extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup poppy seeds
  • ¼ cup almond kernels
  • ¼ tsp chilli flakes
  • ¼ tsp ground cumin
  • 150g soft goats’ cheese


1 Combine the beetroot, bay leaves and peppercorns n a large saucepan with 3L water and simmer for 30 minutes. Strain through a fine sieve, discarding the solids. Place the potatoes in a second saucepan with the beetroot stock and set over a low heat. Cook very slowly until just tender, then cool in the liquid.
2 Place the herbs, 4 garlic cloves, capers and ½ cup extra virgin olive oil in a blender and puree until smooth. Season with salt and pepper.
3 Grind the poppy seeds, almonds, chilli and cumin in a mortar, then add the garlic and grind again. Fry in a pan over a low heat until just toasted. Crush the potatoes lightly, then top with salsa verde, poppy seed crumble and goats’ cheese.