Author: Notnick

A really fresh potato salad side dish – a lot lighter than the regular potato, chives and mayo version I grew up with. really good as a BBQ side salad. The trick here is to get the seasoning right.

500g New potatoes – boiled (slightly nutty/firm) halved
200-300g cherry tomatoes – quartered
1/2 red onion – finely chopped
small handful of basil leaves, chopped/ripped
3tbl capers, drained
Dressing:
2 tbl olive oil
1tbl red wine vinegar
salt, pepper to taste

Basically – mix, dress, serve.

serves 6 as a side

2-3 large oranges
1-2 bulbs fennel
1/2 small red onion, thinly sliced
Olive oil to dress
salt pepper to taste

Using a knife, peal the oranges removing as much white as possible. slice into thin rounds.

Using a mandoline slice rings of fennel and onion.

in a dish, layer fennel then orange then onion slices. Olive oil drizzle, then salt & pepper to taste.

serves 6 – as a side
1 red pepper
150g stale bread, torn into chunks, toasted
8 medium ripe tomatoes, quartered
1 small cucumber – deseeded and sliced
1 small red onion, finely sliced
handful of basil leaves, torn
1 tbl capers

60ml red wine vinegar
60ml olive oil
salt, pepper

skin the pepper -(burn the skin over a flame, and put in a plastic bag to cool – the skin will slide off) – dice and add to a bowl with the other ingredients.

mix the dressing and add to the salad – you might not need all of the dressing depending on how juicy the tomatoes are. turn and mix so that the bread soaks up much of the juice.

Taste and season. Allow it to stand for about 20 minutes before serving – let all those flavours mingle.