Warm Agria Potato Salad with Caper Dressing

HUMMUS

Put 400g can chickpeas, drained (reserve the brine), ¼ cup freshly squeezed lemon juice, 2 tablespoons tahini, 3 small garlic cloves that have been finely chopped, ½ teaspoon flaky sea salt, and 2 tablespoons of extra-virgin olive oil into a food processor and process until smooth-ish. Add ¼ cup of the reserved chickpea brine and whiz again (add more if extremely soft hummus is desired). Cover and store in the fridge for up to 5 days. Drizzle with additional extra virgin olive oil before serving. 1.2kg agria potatoes, peeled and

cut into 6 to 8 pieces ¼ teaspoon table salt Caper Dressing (recipe follows) 1 tablespoon roughly chopped

italian parsley leaves 2 tablespoons caperberries

Cover the potatoes with boiling water. Add salt, cover and simmer until tender. Drain into a serving bowl. Toss through half the Caper Dressing, then drizzle the remainder on top. Sprinkle over the parsley and caperberries and serve warm. Serves 6 CAPER DRESSING

Whisk together ⅓ cup extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon white wine vinegar, 2 tablespoons finely chopped gherkins, 2 tablespoons chopped capers, 1 tablespoon finely chopped chives, 1 teaspoon flaky sea salt and ¼ teaspoon freshly ground black pepper.