GRILLED POTATO SALAD WITH HORSERADISH AND MUSTARD CRÈME FRAÎCHE

“Once the potatoes are roasted, they’ll keep for the whole day so you can make them ahead, but keep the dressing separate until just before serving.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 1 hour

baby potatoes 2 x 700 g bags olive oil 3T sea salt and freshly ground black pepper, to taste parsley, chopped, for serving

For the quick pickled onions: red onions 2, thinly sliced lemon 1, juiced sea salt a generous pinch

For the horseradish crème fraîche: chives 10 g, snipped wholegrain mustard 1T lemon 1, zested

Woolworths horseradish sauce 4t

sea salt, to taste crème fraîche 1 x 250 g tub

1 Preheat the oven to 200°C. Boil the potatoes until cooked through. Drain, then, once cooled, place on a baking tray and crush slightly using the back of a spoon. 2 Place on a baking tray, drizzle with olive oil and season. Roast for 30–40 minutes, turning occasionally until crispy and golden. 3 To make quick pickled onions, place the onion in a bowl with the lemon juice and salt and massage for 30 seconds. 4 To make the horseradish crème fraîche, fold the chives, mustard, lemon zest, horseradish and seasoning into the crème fraîche. 5 Once the potatoes are golden, spread half the crème fraîche on the base of a serving dish and top with the potatoes. Spoon over the remaining dressing and sprinkle over the pickled onion and parsley.

Serve hot or at room temperature. MEAT-FREE

WINE: Ashbourne Sauvignon Blanc/ Chardonnay

COLESLAW WITH WHIPPED AVO DRESSING R34 PER SERVING GRILLED LEEKS WITH THREE-BEAN SALAD R31 PER SERVING CHARGRILLED PADRÓN PEPPERS R5 PER SERVING

HERBY PAP BRAAI DIPPERS R40 PER SERVING

SNOEK TACOS WITH SWEET CHILLI AND CREAM CHEESE

TERIYAKI SWEET POTATOES WITH SMASHED CUCUMBER SALAD R30 PER SERVING

GRILLED POTATO SALAD WITH HORSERADISH AND MUSTARD CRÈME FRAÎCHE R30 PER SERVING