Herby potato salad

Serves 8-10 Prep 10 mins Cook 30 mins

1 large bunch each basil and parsley

1 kg new potatoes, larger

potatoes halved

100ml extra virgin olive oil

2 tbsp white wine vinegar

1 small garlic clove

1 Bring a large pan of salted water to the boil, drop in the basil for 30 secs or until wilted, then fish out with a slotted spoon and set aside to cool slightly. Add the potatoes and cook until tender.

2 Meanwhile, squeeze out the basil over the sink, then put in a blender along with the oil, vinegar, garlic and a good pinch of seasoning. Blitz until you have a vibrant green oil.

3 Drain and steam-dry the potatoes. Chop the parsley, then tip it and the potatoes into a serving bowl. Season and toss in the basil oil. Will keep for two days.

PER SERVING (10) 168 kcals, fat 10g, saturates 2g,

carbs 15g, sugars 1g, fibre 3g, protein 3g, salt 0.2g