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Sides

Bashed Herb & Potato Salad

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SERVES 3-4
DIFFICULTY easy
PREP TIME
BRAAI TIME 30 Minutes
RATING

This is a delicious twist on a traditional potato salad. Lose the mayonnaise and add in fresh herbs and a lot of zest and punch.


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METHOD

  1. Parboil the baby potatoes, cut in half and put them in a roasting tin along with the chopped garlic.
  2. Drizzle with olive oil, coarse sea salt and a generous crack of black pepper, then cover with foil.
  3. Light the Ketla and bring the temperature up to 200 °C.
  4. Place the potatoes on the grid roast until they’re soft on the inside but crispy on the outside. Let them cool down.
  5. In the meantime, grab your mortar and pestle, add all the herbs a drizzle of olive oil and bash them to release all the flavours.
  6. Toss the herbs, grated Parmesan and a glug of white balsamic vinegar with the (now cooled) potatoes.
  7. Sprinkle with toasted sesame seeds (as much as you like) and tuck in.

INGREDIENTS

A couple of handfuls Baby Potatoes

2 – 3 cloves of Garlic, crushed and chopped

A large handful Rocket, roughly chopped

A handful of Basil, roughly chopped

A handful Parsley, roughly chopped

About a cup of grated Parmesan

Glug of Olive Oil

Generous glug of White Balsamic Vinegar

A couple of tablespoons of Toasted Sesame Seeds

A couple of handfuls Baby Potatoes

2 – 3 cloves of Garlic, crushed and chopped

A large handful Rocket, roughly chopped

A handful of Basil, roughly chopped

A handful Parsley, roughly chopped

About a cup of grated Parmesan

Glug of Olive Oil

Generous glug of White Balsamic Vinegar

A couple of tablespoons of Toasted Sesame Seeds

  1. Parboil the baby potatoes, cut in half and put them in a roasting tin along with the chopped garlic.
  2. Drizzle with olive oil, coarse sea salt and a generous crack of black pepper, then cover with foil.
  3. Light the Ketla and bring the temperature up to 200 °C.
  4. Place the potatoes on the grid roast until they’re soft on the inside but crispy on the outside. Let them cool down.
  5. In the meantime, grab your mortar and pestle, add all the herbs a drizzle of olive oil and bash them to release all the flavours.
  6. Toss the herbs, grated Parmesan and a glug of white balsamic vinegar with the (now cooled) potatoes.
  7. Sprinkle with toasted sesame seeds (as much as you like) and tuck in.

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