SIDES & SALADS

POTATO SALAD WITH LEMONY JALAPEÑO & PARMESAN ‘MAYO’

SERVES 6

1kg baby chat potatoes
2 preserved lemon quarters
Juice of 2 lemons
⅓ cup (80ml) extra virgin olive oil
⅔ cup (50g) finely grated parmesan
1 cup flat-leaf parsley leaves, finely chopped, plus extra leaves to serve
5 fresh jalapeños, finely chopped
150g feta, thinly sliced
6 baby cucumbers, thinly sliced

Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15-20 minutes until tender. Drain, cool completely and set aside.

Finely chop preserved lemon. Place in a blender, add juice, oil and parmesan. Whiz until thick and emulsified. Transfer to a bowl and stir through parsley and jalapeño. Season, then stir in potato. Place feta in a serving bowl and top with potato mixture, cucumber and extra parsley to serve.

POTATO PANCETTA SALAD WITH AVOCADO CREAM

SERVES 6

8 slices round pancetta
1kg chat potatoes
1 bunch rocket, trimmed
1 small fennel, shaved Toasted pistachios, chopped, to serve

AVOCADO & SOUR CREAM DRESSING (MAKES APPROX. ¾ CUP – 180ML)

1 avocado
Juice of ½ lemon
2 tbs sour cream
¼ cup (60ml) lemon-infused olive oil

Preheat oven to 180°C. Grease a baking tray and line with baking paper. Place pancetta on tray. Bake for 12-15 minutes until golden. Drain on paper towel.

Place potatoes in a saucepan of cold salted water over high heat. Bring to the boil, reduce heat to medium