Serves 6 -8
Ingredients for French-style Potato Salad:
15g fresh chives – chop
1kg baby potatoes
4 tsp Dijon mustard
6 tbsp red wine vinegar
12 tbsp olive oil (from your pantry)
15g fresh parsley – chop coarsely
15g fresh basil – chop coarsely
4 stalks spring onions – cut off ends and slice finely
salt and pepper (from your pantry)
Method:
French-style Potato Salad: Place a large saucepan of lightly salted water on high heat to boil. Add the baby potatoes and cook for 15 to 20 minutes until tender. Remove from the stove, drain and run under cold water for about a minute. Set aside to cool. When cool, cut into quarters. In a large bowl, mix together Dijon mustard, red wine vinegar, olive oil, salt and pepper. Add in potato quarters, parsley, basil, spring onions and chives. Stir gently to combine.
Ingredients for Herby Garlic Butter Sourdough:
15g fresh parsley – chop coarsely
6 cloves garlic – peel & chop
100g butter (from your pantry)
tin foil (from your pantry)
Method:
Herby Garlic Butter Sourdough: Combine garlic, butter, and parsley in a microwave safe dish or in a small saucepan. Heat garlic and butter and parsley in the microwave for 1 minute or in a small saucepan over moderate-low heat for 3 minutes. Once melted and well combined, allow to cool and place in the fridge until later. Place the sourdough on a baking tray in the oven for 5 mins, remove and slice the loaf – but don’t cut all the way through (leave the base intact). Spoon the herby garlic butter mixture between each slice, wrap in foil and bake for a further 10mins.
Ingredients for Green Salad:
1 Fairview feta - cube
2 tomatoes – slice and cube
100g baby salad leaves – rinse & pat dry with paper towel
1 cucumber – slice
1 lemon
½ tsp mustard powder
1 red onion – cut in half & slice thinly
180ml olive oil (from your pantry)
paper towel, salt & pepper (from your pantry)
Method:
Green Salad: Combine the olive oil, lemon juice, mustard powder and salt in a bowl. Mix well. In a large bowl, mix together salad leaves, tomato, cucumber and onion (keep a few slices for the top). Just before serving, pour in the dressing and toss well, then top with the feta and remaining onion slices.
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