GRILLED KIPFLER POTA­TOES , AS­PARA­GUS & CAP­SICUM WITH SALSA VERDE

SERVES 10 PREP 15 MINS COOK 10 MINS $2.90 A SERVE

Homes+ (Australia) - - EASY FOOD -

1/2 cup firmly packed basil leaves 1/2 cup firmly packed flat-leaf pars­ley leaves

1/4 cup firmly packed mint leaves 1 tbsp drained ca­pers

1 tbsp lemon juice

2 an­chovy fil­lets

1/3 cup olive oil 10 kipfler pota­toes, cut in half length­wise 2 bunches as­para­gus

450g jar whole roasted cap­sicum, drained

ONE To make the Salsa Verde, process herbs, ca­pers, juice, an­chovies and half the oil in a food pro­ces­sor un­til well com­bined. Sea­son. TWO Pre­heat a bar­be­cue grill to high.

Cook pota­toes in large saucepan of boil­ing wa­ter for 5 mins; drain. Com­bine pota­toes, as­para­gus, cap­sicum and re­main­ing oil in a bowl; sea­son. Grill veg­eta­bles in batches for 5 mins or un­til browned. Ar­range on a serv­ing plat­ter. Serve with Salsa Verde.

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